Many of you that read this blog know that I like to use up whatever is in the fridge when I can. I had recently bought a big batch of kale as it looked so fresh. It had been a while since I had shrimp and pasta so I thought I would mix it up with the kale – how could it be bad? I also had some mediterranean black olives which I thought would give a nice saltiness to the dish.
Below is the recipe – it lasted me for three meals which in my book is a good use of leftovers. By the way – it tasted good too!
1 package of GOGO Quinoa pasta (I like this type of gluten free pasta) – penne style noodle
10 shrimp (frozen tail on)
1 bunch of kale with the stem and core trimmed off and the leaves chopped
10-15 black olives broken in half to take out the pit (easier to buy pitted)
2 tsp chopped garlic
Olive oil to sauté kale and shrimp
Add contents of the pasta to a pot of boiling water. Boil until softened (takes a bit longer than regular pasta). When it is finished the water is quite starchy so I tend to rinse the pasta under water for a minute.
Add oil to a pan and put chopped kale till you have filled the pan. Start to sauté the kale in a covered pan so the steam will help to soften it. I also added about 1/2 cup of water in small amounts to aid in the steaming and sautéing process. When the kale is wilted slightly add the chopped garlic and the black olives and mix – continue to steam/sauté until the kale is fairly soft.
When the kale is almost ready – throw in the raw shrimp, mix with the kale and garlic and cook until the shrimp curls and turns pink on both sides.
Add in the pasta and mix everything together. Heat through and serve with crusty bread and grated parmesan cheese.