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    Home » Savory

    Lemon Shrimp Pasta with Kale

    September 15, 2020 by Chenée Lewis

    379 shares

    I love an easy weeknight dinner. This lemon shrimp & pasta recipe is just that -- quick, easy, and bursting with flavor! But what's really special about this recipe for shrimp and pasta is that it's full of nutrient-rich kale and it's gluten-free! It also features a larger portion of kale and a smaller portion of pasta, so it's lighter in carbs and a great source of veggies!

    This easy recipe for shrimp & pasta can come together in just 30 minutes. With a little multitasking, you'll have it on the table in no time. And it's made with fresh, delicious ingredients that are good all year round! This recipe is adapted from a Blue Apron recipe that I made years ago, and over time I've made my own tweaks to make it perfect -- starting with using gluten free pasta!

    Gluten-Free Chickpea Linguine

    The key to making this lemon shrimp pasta recipe gluten free is using chickpea pasta! I love that using chickpea pasta makes this shrimp & pasta dish more rich in protein, lower in carbs My favorite is Banza, but you can use whatever chickpea or otherwise gluten-free pasta you like! You can also use conventional wheat pasta and this recipe would be just as delicious! It's totally up to you!

    Ingredients

    • chickpea linguine - I find that chickpea linguine or spaghetti work best with this recipe, but you can use any gluten-free pasta you like! Or any pasta at all, for that matter. Just prepare it according to package directions, reserving some of the pasta water for later.
    • shrimp - I like to use large or extra-large raw shrimp that is peeled and deveined, with the tails removed. But any raw shrimp should be fine for this shrimp & pasta recipe -- as long as you adjust the cooking time according to the size of the shrimp.
    • kale - I use about a bunch and a half of kale, but the more, the merrier, so if you really like kale or want to make this recipe for shrimp pasta even healthier, add in a little more! Just wash it an chop it and it's ready to go! Actually, another great shortcut to make this recipe even easier: I buy the bagged, chopped kale from the fresh produce section at the market, and just grab a few handfuls. Cuts way down on prep time!
    • white wine - adds a little flavor to the kale and to the dish in general!
    • green onions - this is one of my favorite ingredients in this shrimp & pasta recipe! Green onions are a delicious aromatic flavor to add in, and they make this recipe a little unique! We'll use both parts of the green onion to flavor both the kale and the final product.
    • garlic - I like to use about 6 cloves of garlic in this recipe because to me, garlicky shrimp pasta is the best! You can feel free to cut it down to 3 or 4 cloves if you're not a huge garlic fan like me.
    • lemon - brightens up the dish, starting with the kale and finishing the pasta with a few tangy citrus squeezes!
    • olive oil and butter - helps with sautéing the kale and the shrimp, and provides a silky texture to the sauce.
    • red pepper flakes - these are optional, but I like the added heat.
    • salt & pepper - to taste. I like to add light salt and pepper during each step to make sure the dish is well-seasoned. But
    • Parmigiano-Reggiano - my favorite cheese! And the best for pastas. You should be able to find Parmigiano-Reggiano in the specialty cheeses section of your market, but if not, you can substitute another hard aged cheese like Grana Padano, Pecorino-Romano, or Asiago.

    Equipment

    This shrimp & pasta recipe is pretty simple -- you'll need a large sauté pan for most of the recipe, as well as a pot and colander for your pasta. I like to toss the pasta and sauce together using spaghetti tongs, which you can also use to serve your pasta. I also like to grate my cheese with a microplane grater so I can grate directly into the pan!

    Step by Step

    1. First, you'll want to sauté your garlic and green onions, and then add your kale, some red pepper flakes, and a little white wine to cook it down. Once your kale is tender, transfer it to a bowl
    2. Meanwhile, you can boil the water for your pasta! If you're using Banza linguine, cook the pasta in boiling, well-salted water for 8 minutes. I like to cook the pasta a little less than the package directions since we'll be cooking it a bit more in the sauce. Then remove ½ cup of your pasta water and drain the rest. This pasta water will help to bring the sauce together later.
    3. Finally, our shrimp! Just season your shrimp and then cook it in a little olive oil, and then add red pepper flakes, garlic, lemon juice, and a little more wine, because wine not?!
    4. Stir in your kale and cheese and cook the sauce down a bit, then add your cooked pasta! If you like, add a little of the pasta water to bring the sauce together, but otherwise once the pasta is well coated with the sauce, you're ready drizzle it with some olive oil and serve!
    5. I like to garnish with chopped green onions, grated Parmigiano-Reggiano, cracked pepper, a drizzle of olive oil, and a lemon wedge on the side. Let me know your favorite ways to garnish this shrimp & pasta dish in the comments!

    Related Recipes

    If you like this gluten-free lemon shrimp pasta recipe, you'll love my Spicy Peanut Noodle Salad -- it's also gluten-free, and also full of amazing flavors! And because it's a cold noodle salad, it comes together in just a few minutes!

    Or for a delicious gluten-free dessert to go with this lemon garlic shrimp pasta dish, you should definitely try my Gluten-Free Passionfruit Tart with Almond Crust! It's so delicious, with bright passionfruit and creamy vanilla flavors, all in a buttery almond crust. Such an elegant dessert!

    Spicy Peanut Noodle Salad Recipe - Vegan and Gluten Free! | Chenée Today
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    Spicy Peanut Noodle Salad

    Lemon Shrimp Pasta with Kale

    Print Pin Recipe Rate Recipe
    A gluten-free lemony, garlicky shrimp & pasta recipe -- this lemon shrimp pasta is made with gluten-free pasta, white wine, chili flakes, and green onions for fantastic flavor!
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine :American, Italian
    Servings: 4 servings
    Recipe Source: Chenée Lewis

    Equipment you may need

    • large sauté pan
    • stock pot
    • spaghetti tongs
    • measuring cups and spoons
    • wooden spatula
    • colander
    • mixing bowls
    • microplane grater/zester
    • garlic press

    Ingredients

    • 5 tablespoon extra virgin olive oil - divided
    • 5 green onions - white and green parts, sliced; divided
    • 6 cloves garlic - chopped or pressed through a garlic press; divided
    • 12 oz curly kale - well washed, chopped, with stems removed
    • ⅓ cup white wine - plus more if you like
    • 8 oz Banza Linguine Made from Chickpeas - or gluten-free pasta of your choice
    • 1 lb. raw shrimp - peeled, de-veined, tails removed
    • 3 tablespoon fresh squeezed lemon juice
    • 1 tablespoon red pepper flakes - or to taste; divided
    • 3 tablespoon unsalted butter
    • ½ cup Parmigiano-Reggiano cheese - grated; plus more to taste

    Garnishes

    • green onions
    • fresh cracked black pepper
    • Parmigiano-Reggiano cheese
    • extra virgin olive oil
    • lemon wedges

    Instructions

    • Heat 2 tablespoon olive oil a large saute pan over medium-high heat. Add 3 cloves of chopped garlic and whites of chopped green onions and sprinkle with salt. Cook for 1 minute.
    • Add kale, white wine, and 2 teaspoons of red pepper flakes and stir. Cook until kale is tender and wine has mostly reduced. Transfer to a bowl and set aside.
    • Meanwhile, bring 3 quarts of generously-salted water to a boil in a stock pot. Add pasta and boil for 8 minutes (or one minute less than package directions). Remove ½ cup of pasta water to a heatproof cup and drain.
    • Pat shrimp dry and season with salt and pepper.
    • In the same sauté pan, heat another 3 tablespoon olive oil and add shrimp in a single layer, red pepper flakes, and lemon juice. Cook one minute.
    • Flip shrimp and add butter, remaining red pepper flakes (or as much as you prefer), garlic, and lemon juice, and anothe splash of white wine (optional). Cook another minute and then add in your kale and grated Parmigiano-Reggiano.
    • Stir and cook another minute, then add in your cooked pasta. If it helps to bring the sauce together, stir in a bit of the reserved pasta water.
    • Serve immediately, garnished with additional green onions, cheese, olive oil, and cracked pepper, with lemon wedges on the side.

    Video

    https://cheneetoday.com/wp-content/uploads/2020/09/VID_232550916_063815_374.mp4

    Notes

    This recipe was inspired by the Blue Apron recipe Spicy Shrimp & Bucatini Pasta.
    Chickpea pasta: I prefer Banza pasta because it tastes great and works in place of regular pasta in any pasta dish! But feel free to use any gluten-free or regular pasta that you like! 
    Customize: You can customize this gluten-free lemon shrimp pasta recipe to your preferences -- feel free to add extra red pepper flakes for some more spice, or more lemon, or (if you're like me) more cheese! It's totally up to you and your taste!
    Nutrition Disclaimer
    Tags: garlic lemon shrimp pasta, garlic shrimp with pasta, garlicky shrimp pasta, gluten free pasta, gluten free shrimp pasta, gluten free shrimp recipes, lemon garlic shrimp, lemon garlic shrimp pasta, lemon shrimp pasta, lemon shrimp pasta recipes, recipe for gluten free pasta, recipe for shrimp and pasta, recipe for shrimp pasta, recipe gluten free pasta, shrimp & pasta
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this lemon garlic shrimp & pasta recipe for later!

    Easy Gluten-free Lemon Garlic Shrimp and Kale Pasta Recipe | Chenée Today
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    Last Updated on July 4, 2021 by Chenée Lewis

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    379 shares

    Reader Interactions

    Comments

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    1. Sylvia

      July 21, 2022 at 7:02 pm

      5 stars
      Big fan of all of the flavors and foods in this recipe: shrimp, kale, lemon, garlic, white wine (of course butter!) ... this was AMAZING. I will be making it again, thank you for this recipe!

      Reply
      • Chenée Lewis

        July 22, 2022 at 3:37 pm

        So great to hear that you liked it!! Thanks so much!

        Reply
    2. Meaghan Wolter

      June 03, 2021 at 9:10 pm

      5 stars
      Fast, easy, fresh and SO delicious! A perfect meal for busy summer days or to impress guests without having to work too hard. My whole family devoured this, and probably would have licked their plates clean if I let them.

      Reply
      • Chenée Lewis

        June 08, 2021 at 1:26 am

        That's so awesome! I love making this in summertime too! Thank you so much for trying it!

        Reply
    3. Sydelle

      January 21, 2021 at 3:55 am

      5 stars
      Absolutely have to make this for lunch or even dinner. Looks like it has the perfect balance of protein and vegetables! I may make a spicy version ! I love this

      Reply
      • Chenée Lewis

        March 03, 2021 at 6:08 pm

        Definitely! I love to adjust the amount of red pepper flakes when I make it for myself to give it a bit more spice 🙂

        Reply
    4. Britney Brown

      January 20, 2021 at 6:15 pm

      5 stars
      I made this for dinner last night and it was so delicious! It was also super easy to make, I can’t wait to make this again!

      Reply
      • Chenée Lewis

        February 02, 2021 at 8:04 am

        I'm so glad you enjoyed it! I love how easy it is on a weeknight!

        Reply
    5. Jazz

      January 20, 2021 at 5:46 pm

      5 stars
      Such a delicious way to get in more veggies! Will be making this one again.

      Reply
      • Chenée Lewis

        January 21, 2021 at 6:09 am

        Definitely! I love how many handfuls of kale I can squeeze into this recipe!

        Reply
    6. Chef Mireille

      January 17, 2021 at 5:06 am

      5 stars
      I'm a seafood fanatic and this hit the spot for a quick weeknight dinner when I came home with some fresh shrimp

      Reply
      • Chenée Lewis

        January 21, 2021 at 6:08 am

        Wonderful! It's a great weeknight dinner!

        Reply
    7. Marsha Eileen

      January 17, 2021 at 4:02 am

      5 stars
      You seriously had me at pasta!! I love a good pasta recipe especially when it’s healthy ! I’ve also been using gluten free pasta for a while and I can’t tell the difference. The lemon juice really gives this dish a ton of flavor. Love this recipe!

      Reply
      • Chenée Lewis

        March 11, 2021 at 11:29 pm

        Thank you so much! I love gluten free pasta too it's a game changer!

        Reply
        • Ellen Hawkins

          July 03, 2021 at 6:34 pm

          When does the butter get added??

        • Chenée Lewis

          July 04, 2021 at 2:09 pm

          Oh thanks for the heads up that I left it out of the instructions! They're corrected now -- you'll add the butter to the pan after you flip the shrimp.

    8. Marta

      January 16, 2021 at 3:54 pm

      5 stars
      My family really loved this shrimp pasta. I made it for dinner last night because I needed to use up some kale. I particularly thought the lemon flavor was so perfect. Not too overwhelming, but exciting on the palate.

      Reply
      • Chenée Lewis

        March 03, 2021 at 6:09 pm

        I'm so glad you all liked it! It's a great way to use up extra kale!!

        Reply
    9. Renia Butler

      January 13, 2021 at 7:11 pm

      5 stars
      It's the GLUTEN-FREE CHICKPEA LINGUINE for me! The fact that the base of this recipe has already been modified to meet the needs of my family is more than I could ask for. Such a great recipe, the kale makes us love it even more!

      Reply
      • Chenée Lewis

        January 21, 2021 at 6:06 am

        Yay! I'm so glad it works for you and your fam! I'm not even exclusively gluten-free in general but I am when it comes to pasta, because chickpea pasta is the TRUTH!!

        Reply
    10. Kate

      September 16, 2020 at 8:40 pm

      This looks SO yummy. I've been really into lemon-flavored recipes the last few months, and now I want to try this!

      Reply
      • Chenée Lewis

        September 21, 2020 at 6:20 pm

        Oh then you'll love it! Thanks for checking it out! 🙂

        Reply

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