Easy Shrimp Pasta Recipe

Garlicky Shrimp and Pasta

Getting your kids to eat seafood can be challenging, but you might be able to sway their taste buds with shrimp. In addition to being kid-friendly, shrimp cooks quickly, making it a good protein when you need dinner on the table quickly after a long day. Use fresh or frozen shrimp for this recipe, as frozen shrimp defrosts quickly.

The garlic sauce makes this recipe reminiscent of shrimp scampi, but adds a healthy twist with fresh veggies.

Total Time: 30 minutes | Prep Time: 30 minutes | Serves: 6

Ingredients:

• 1 box of fettuccine
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 3 teaspoons minced garlic

• 1 1/2 pounds peeled and deveined large shrimp

• 1 cup grape tomatoes, halved

• 3 cups chopped kale
• 3/4 cup chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions:

1. In a large pot, cook pasta per box directions. Drain and pour into a large bowl.
   
2. In a medium non-stick skillet, heat oil and add onions and garlic. Cook until soft, about 2 minutes.
   
3. Add shrimp to the onions and garlic and cook for 2 minutes, then add tomatoes, kale, chicken broth, salt and pepper. Cook for another 2 minutes or until shrimp is pink.
4. Add shrimp and veggies to the pasta and toss to combine.
5. Serve the shrimp and pasta hot.

As a very perishable protein, cook fresh shrimp within 24 hours of purchase. If using frozen shrimp in this recipe, first quickly defrost by placing them in a bowl and running under cold water in the sink. It takes only a few minutes for frozen shrimp to defrost.

Overcooking shrimp can make them rubbery. Shrimp are perfectly cooked when they've curled into a C-shape. If they're O-shaped, you've cooked them too long and if straight, not cooked enough.

References

• Betty Crocker: Skinny Garlic Shrimp Pasta
• Huffington Post: How to Cook Shrimp and Mistakes to Avoid

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