Cripsy Kale Pasta with Avocado and Shrimp

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 bunches

Kale

about 1.5 pounds

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

HIDE IMAGES

Step 1

Preheat the oven to 400 degrees F (20 degrees C).

Step 2

Drizzle Cherry Tomatoes (1 cup) with Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Arrange in one layer on a baking pan/sheet and bake until the tomatoes wilt, about 20 minutes.

Step 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) .

Step 5

Arrange in a single layer on another baking sheet and bake for about 10 minutes, until crispy.

Step 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.

Step 7

Using the same pot, heat olive oil and Butter (2 Tbsp) over medium heat. Add the Garlic (4 cloves) and cook until fragrant.

Step 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.

Step 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.

Step 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.