Ingredients

The following ingredients have 4 Servings
  • 8 oz gluten-free spaghetti (sub cassava pasta for paleo/AIP)
  • 3 tbsp olive oil, divided
  • 3 cloves garlic
  • 1 lb shrimp, peeled and deveined (tails off)
  • 1 cup curly kale, destemmed and chopped
  • 3 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper (omit for AIP)
  • 2 tbsp chopped parsley
  • Sliced lemon wedges to serve

Instruction

  • Cook the pasta as directed. Strain, toss in olive oil to prevent sticking and set aside.
  • While the pasta cooks, using a large pan, heat the oil over medium heat. Add the garlic cloves and cook for 2-3 minutes. Add the shrimp to the skillet and cook for 2 minutes on each side or until pink. Lightly season with salt and pepper. Set aside.
  • Add more oil to the pan if needed and add the kale, stirring for 5 minutes or until it’s wilted.
  • Add the shrimp back to the pan along with the cooked pasta, lemon juice, olive oil, and salt and pepper. Stir to combine.
  • Serve topped with parsley and additional lemon wedges.