Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 4


kosher salt

12 oz. linguine

1 tbsp. extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp. crushed red pepper flakes, plus more for garnish

1 lb. medium shrimp, peeled and deveined

Freshly ground black pepper

2 1/2 c. yellow and red grape tomatoes, halved

1/2 c. white wine

1/2 c. chicken stock

1 tbsp. unsalted butter

1/4 c. heavy cream

Juice and zest of 1 lemon

6 c. baby kale


  1. In a large pot of salted boiling water, cook linguine until al dente, 8 minutes. Drain, reserving ½ cup pasta water, and return to pot.
  2. In a large, deep skillet over medium-high heat, heat olive oil. Add garlic and red pepper flakes and cook until fragrant, 1 minute, then add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper, then transfer shrimp to a bowl to let cool.
  3. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
  4. Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
  5. Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
  6. Garnish with lemon zest and red pepper flakes.