If you like to mix and match textures, this is the perfect pasta dish for you! Our creamy avocado sauce is a delicious compliment to the crispy kale and succulent cherry tomatoes. There are so many delicious bursts of flavor in each bite!
Total Time
40min
4.6
7 Ratings
Author: A Wholesome New World
Servings:
4
Ingredients
•
3
bunches
Kale
•
1
cup
Cherry Tomatoes
•
1
Avocado
, ripe
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Olive Oil
•
2
Tbsp
Butter
•
4
cloves
Garlic
, minced
•
1
lb
Large
Shrimp
•
12
oz
Spaghetti
•
to taste
Parmesan Cheese
•
to taste
Crushed Red Pepper Flakes
Cooking Instructions
1.
Preheat the oven to 400 degrees F (20 degrees C).
2.
Drizzle Cherry Tomatoes (1 cup) with Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
3.
Arrange in one layer on a baking pan/sheet and bake until the tomatoes wilt, about 20 minutes.
4.
Tear Kale (3 bunches) leaves into small pieces and drizzle them with a generous amount of olive oil and season with Salt (to taste) and Ground Black Pepper (to taste).
5.
Arrange in a single layer on another baking sheet and bake for about 10 minutes, until crispy.
6.
Bring a large pot of well-salted water to boil. Cook the Spaghetti (12 oz) in boiling water according to package directions. Drain and set aside.
7.
Using the same pot, heat olive oil and Butter (2 Tbsp) over medium heat. Add the Garlic (4 cloves) and cook until fragrant.
8.
Add Shrimp (1 lb), Salt (to taste), and Ground Black Pepper (to taste). Cook until the shrimp turn pink and curl, about 2-3 minutes.
9.
Add the pasta back to the pot, toss with the shrimp. Stir in the Avocado (1). I used about half of the prepared sauce.
10.
Remove from the heat and toss in the tomatoes and crispy kale. Reserve some of the kale chips as a crunchy topping. Top each plate with a bit of Parmesan Cheese (to taste), Crushed Red Pepper Flakes (to taste) and more crispy kale.
Nutrition Per Serving
CALORIES
539
FAT
14.9 g
PROTEIN
34.1 g
CARBS
64.1 g
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