Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest
12 oz. linguine
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 1/2 c. yellow and red grape tomatoes, halved
1/2 c. white wine
1/2 c. chicken stock
1 tbsp. unsalted butter
1/4 c. heavy cream
Zest and juice of 1 lemon
6 c. baby kale
Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. Transfer shrimp to a bowl to let cool.
Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
Garnish with lemon zest and red pepper flakes.