Shrimp and Greens Linguine

Prep Time 5

Cook Time 30

Servings

8-12 oz linguine, spaghetti, or fettuccine
4 tbsp butter, divided
2 tbsp olive oil
6-8 loosely packed cups chopped leafy greens (kale, chard, dandelion, etc…)
3-4 cloves garlic, chopped, thinly sliced or smashed*
¾ tsp kosher salt, divided
½ tsp black pepper
½ cup dry white wine (optional)**
12-16 oz wild shrimp, shelled + deveined***
1 (15 oz) can white beans, drained and rinsed (optional)****
¼ cup finely grated parmesan cheese
½ lemon
Chopped parsley or cilantro, for topping
Lemon wedges, for topping
*The more you chop your garlic, the stronger the garlic flavor will be. Chopping is strongest, slicing less strong, smashing or leaving whole is least strong.
**If you leave this out, then you can add the shrimp in right away with the pasta water and simmer for 2 minutes before adding the pasta. You may need to use more pasta water.
***If you don’t like shrimp, make the recipe as, but use cubed chicken or even a flaky white fish instead.
****The beans add extra fiber, plant protein, and thicken up the sauce a bit. You can totally leave them out if you want a more classic pasta or just use ½ can so it’s less “beany”.
Note: ~ if you’re using shrimp with the shells on, you can add those shells to the pasta water to add more shrimp flavor to the dish. Simply place the shells into the water before you boil it, then bring it to a boil and let it boil for 2-5 minutes, then use a fine mesh sieve to remove the shells before you add the pasta.

In a large pot, bring about 3 quarts of water to a boil. Season generously with salt. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In the same pot over medium heat, add 2 tablespoons butter and olive oil. Once the butter is melted, add the greens, garlic, ¼ teaspoon salt, and pepper. Cook for about 3-5 minutes, stirring occasionally, or until the greens have wilted down and softened.
Add ½ cup pasta water and white wine (if using, see note if you’re skipping it) and let it simmer for about 3 minutes to reduce down and cook out the alcohol. Add the shrimp, beans (if using), and remaining ½ teaspoon salt. Arrange the shrimp evenly in the pot. Simmer for 1-2 minutes or until the shrimp have turned pink and are mostly cooked through, stirring/flipping the shrimp halfway through.
Add the pasta to the pot along with the remaining 2 tablespoons butter. Stir everything together and simmer, stirring often, for about 2-4 more minutes or until the sauce has thickened and is clinging to the noodles.
Turn off the heat, add the parmesan, and the juice from ½ lemon and toss to combine. If the sauce thickens up too much, you can always loosen up the sauce by stirring in some more pasta water (or regular water if you’ve run out).
Serve topped with herbs, black pepper, a sprinkling of parmesan cheese, and a lemon wedge to squeeze all over (don’t skip the lemon!).

Substitutions:

To make vegetarian, leave the shrimp out and use 2 cans of beans. You’ll need to bump up the salt if you do this, so just use your taste buds.
To make vegan, see above + sub the butter with 3 tbsp olive oil (just add it all at once in the beginning - so 5 tablespoons olive oil). Skip the cheese and add some extra salt.
To make gluten-free, use a GF pasta alternative (brown rice pastas like Jovial Foods are usually the best IMO).
You could just make this recipe without the shrimp for a simple lemon butter garlic and greens pasta. Then you could top with sausage, eggs, or any protein you want.

Warm up leftovers in the microwave until warmed through - do it in 30-60 second increments, stirring after each time. Top with lots of lemon juice, herbs, and parm.
Reheat it in a skillet with a splash of water - this can help re-moisten the pasta! You could add in some extra greens here too if you have any that need to be used up.
Pasta always soaks up sauce as it sits, so it won’t be as saucy but it will still taste good.
Top with a fried egg.