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Shrimp Kale Artichoke Pesto Pasta

August 11, 2015 by Mahy, Updated November 7, 2019 1 Comment

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Shrimp Kale Artichoke Pesto Pasta

This shrimp kale artichoke pesto pasta recipe is a light, quick way to comfort any pasta and seafood lover! Succulent shrimps are loaded with garlic and herbs, broiled for a few minutes and served on top of pasta tossed with a super kale artichoke pesto. This recipe is a perfect match of flavor and convenience. It will be your go to seafood pasta dinner!

This is another super fast, easy way to have a shrimp dinner in minutes. Because the truth is, shrimps don’t ever need more than just minutes to cook—so they’re one of my favorite last minute dinners. Depending on what you’re serving them with, or what you feel like having for dinner—so either a fresh, satisfying large bowl of salad like this Shrimp salad with avocado dressing, or a little carb comfort like in this case—pasta.

Shrimp Kale Artichoke Pesto Pasta

The backbone of this shrimp kale artichoke pesto pasta recipe comes from the super kale artichoke walnut pesto, but for the record, your favorite type of pesto will make a great substitute. Try this sun dried tomato pesto, or for a nut free version on the all time favorite basil pesto, try this vibrant protein packed nut free basil pesto. The benefit of using a pesto here is infusing as much flavor and creating a sauce for the pasta without actually having to cook one. It’s a super time saver sauce to keep in your fridge and use it in endless ways, not to mention it only needs 5 minutes o prepare in the first place.

Shrimp Kale Artichoke Pesto Pasta
Before broiling
Shrimp Kale Artichoke Pesto Pasta
Broiled

When it comes to the shrimp, you can cook them on the stove top or like in this recipe—broil them. I mentioned broiling before as one of my go-to ways to cook fish. It’s a convenient and fool proof way to ensure the fish is cooked through within minutes. And it’s done in the oven, so you don’t have to do the work! Basically after setting your oven to broil, you’ll place the oven rack at the top most position—so that the fish would be about 6 inches away from he heating element in your oven.

Shrimp Kale Artichoke Pesto Pasta

I love tossing the shrimps with plenty of garlic, some herbs, lemon juice and olive oil. No need to marinate or wait a minute beyond the time your oven is hot and ready. For easy clean up, line your baking sheet with foil or parchment paper, and spread the shrimps in one layer on the sheet then broil them for 3-5 minutes depending on the size of your shrimps. It’s best if your pasta is already boiling at this time, so all you’ll need to do is toss the pasta with the pesto and serve it with the succulent broiled shrimps for a fabulous shrimp kale artichoke pesto pasta dinner—and enjoy!:)

Shrimp Kale Artichoke Pesto Pasta

Shrimp Kale Artichoke Pesto Pasta
4 from 4 votes
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Shrimp Kale Artichoke Pesto Pasta

Course Main Dish
Cuisine Italian
Keyword artichoke pesto pasta, pasta with seafood, pasta with shrimp and pesto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 845 kcal
Author Mahy

Ingredients

  • 2 lb of fresh or frozen and thawed shrimps , peeled and deveined. ( 20-25 count, less or more—to your taste)
  • 3 large cloves of garlic minced
  • 3 tablespoons of fresh herbs mixed ( a mixture of parsley, basil, mint, oregano, cilantro or just one, or your favorite combination)
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of salt
  • pinch of fresh black pepper
  • 20 ounce of linguine or your favorite pasta
  • 1 1/2 Tablespoons of salt for the pasta water
  • Kale Artichoke Walnut Pesto
  • 1/4 cup of freshly grated Parmesan cheese , and more for sprinkling

Instructions

  1. Preheat your oven to broil.
  2. Place a large pot of water on high heat and let it boil vigorously. Add in the salt and pasta.
  3. Line a baking sheet with foil or parchment paper. Toss the shrimps with the garlic, herbs, lemon juice, olive oil and seasoning. Layer the shrimps in a single layer on the baking sheet and broil for 3-5 minutes (depending on the shrimp size) until the shrimp turns pink and completely opaque. Let it cool for a couple of minutes while you finish off the pasta.
  4. When the pasta is done, remove 1/4 cup-1/2 cup of the pasta water (the water where the pasta has been boiling and cooking away) and strain the pasta completely.
  5. Toss the pasta with 1/4 cup (more or less to taste) of the kale artichoke pesto and add the pasta water 2 tablespoons at a time creating a sauce (as thin or thick as you prefer) and add the Parmesan cheese while mixing.
  6. Keep adding more pasta water and cheese until you reach the desired thickness and consistency of the sauce.
  7. Serve the pasta topped with the broiled shrimps. Sprinkle extra Parmesan cheese if desired.
Nutrition Facts
Shrimp Kale Artichoke Pesto Pasta
Amount Per Serving
Calories 845 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 577mg192%
Sodium 4628mg201%
Potassium 507mg14%
Carbohydrates 107g36%
Fiber 5g21%
Sugar 4g4%
Protein 67g134%
Vitamin A 133IU3%
Vitamin C 10mg12%
Calcium 435mg44%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: American, Brunch, Cuisine, Dinner, Healthy, Holidays, Lunch, Menus, Pasta, Recipes, Seafood Tagged With: artichoke, kale, kale pesto, pasta, pasta dinners, pesto, quick dinners, seafood, seafood dinner, seafood pasta, seafood pesto pasta, shrimp, shrimp kale artichoke pesto pasta, shrimp pasta, shrimp pesto, shrimp pesto pasta, shrimps, super kale

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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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I'm Mahy, a recipe developer, food stylist, culinary instructor, wife and busy mom! Welcome to my blog!... Read More…

Copyright © ‘2021’ · Private Policy · All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post.

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