Sauteed Shrimp Lemon Bucatini with Roasted Kale
By Tested and perfected in the Sur la Table kitchen
Sauteed Shrimp Lemon Bucatini with Roasted Kale
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 bunch lacinato kale, tough stems removed
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 pound shrimp, shelled and deveined
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice, plus more if needed
- 1 teaspoon lemon zest
- ½ cup heavy whipping cream
- ¼ cup fresh flat leaf parsley, chopped
- 1 pound bucatini, linguine, or fettucine
Preheat oven to 350°F.
To roast the kale: To a rimmed baking sheet, add the kale, 2 tablespoons of olive oil, salt and freshly ground pepper; toss to coat. Arrange the kale in a single layer and transfer to the oven. Roast until the kale is crisp and starting to brown, about 25 minutes.
To sauté the shrimp: To a medium saucepan over medium-high heat, add the butter and 1 tablespoon oil and heat until the foaming subsides. Add the shallots and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until just opaque, 2-3 minutes. Remove the shrimp from the pan. Whisk in the lemon juice, lemon zest and cream. Bring to a simmer and cook until the sauce is thickened and coats the back of a spoon, about 3 minutes. Take the pan off the heat and add the cooked shrimp and parsley, stirring to coat with the sauce. Taste and adjust the seasoning with salt and freshly ground pepper. Cover to keep warm.
To cook the pasta: Heat a large stock pot or saucepan of water over high heat until boiling. Generously season the water with salt. Add the pasta and stir gently to prevent the pasta from sticking together. Boil the pasta until al dente per the instructions on the box. Reserve 1 cup of pasta water and drain the pasta in a colander.
Add the cooked pasta to the saucepan with the shrimp and toss to combine thoroughly. Thin the sauce as needed with the reserved pasta water. Taste and adjust seasoning with salt, freshly ground pepper and lemon juice.
Divide among the pasta into 4 bowls. Top each serving with crispy kale and freshly ground pepper.
To roast the kale: To a rimmed baking sheet, add the kale, 2 tablespoons of olive oil, salt and freshly ground pepper; toss to coat. Arrange the kale in a single layer and transfer to the oven. Roast until the kale is crisp and starting to brown, about 25 minutes.
To sauté the shrimp: To a medium saucepan over medium-high heat, add the butter and 1 tablespoon oil and heat until the foaming subsides. Add the shallots and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until just opaque, 2-3 minutes. Remove the shrimp from the pan. Whisk in the lemon juice, lemon zest and cream. Bring to a simmer and cook until the sauce is thickened and coats the back of a spoon, about 3 minutes. Take the pan off the heat and add the cooked shrimp and parsley, stirring to coat with the sauce. Taste and adjust the seasoning with salt and freshly ground pepper. Cover to keep warm.
To cook the pasta: Heat a large stock pot or saucepan of water over high heat until boiling. Generously season the water with salt. Add the pasta and stir gently to prevent the pasta from sticking together. Boil the pasta until al dente per the instructions on the box. Reserve 1 cup of pasta water and drain the pasta in a colander.
Add the cooked pasta to the saucepan with the shrimp and toss to combine thoroughly. Thin the sauce as needed with the reserved pasta water. Taste and adjust seasoning with salt, freshly ground pepper and lemon juice.
Divide among the pasta into 4 bowls. Top each serving with crispy kale and freshly ground pepper.