Shrimp and Greens Linguine | Natalie Cooks

Name: Shrimp and Greens Linguine | Natalie Cooks
Total time: 35 min
Ingredients: 8-12 oz linguine, (spaghetti, or fettuccine); 4 tbsp butter, (divided); 2 tbsp olive oil; 6-8 loosely packed cups chopped leafy greens ((kale, chard, dandelion, etc…)); 3-4 cloves garlic, (chopped, thinly sliced or smashed*); ¾ tsp kosher salt, (divided); ½ tsp black pepper; ½ cup dry white wine ((optional)**); 12-16 oz wild shrimp, (shelled + deveined***); 1 (15 oz) can white beans, drained and rinsed (optional)****; ¼ cup finely grated parmesan cheese; ½ lemon; Chopped parsley or cilantro, for topping; Lemon wedges, for topping; *The more you chop your garlic, the stronger the garlic flavor will be. Chopping is strongest, slicing less strong, smashing or leaving whole is least strong.; **If you leave this out, then you can add the shrimp in right away with the pasta water and simmer for 2 minutes before adding the pasta. You may need to use more pasta water.; ***If you don’t like shrimp, make the recipe as, but use cubed chicken or even a flaky white fish instead.; ****The beans add extra fiber, plant protein, and thicken up the sauce a bit. You can totally leave them out if you want a more classic pasta or just use ½ can so it’s less “beany”.

nataliecooks.com

This pasta takes a classic shrimp linguine and bumps up the fiber with lots of greens and (optional) beans! We’re sticking with the classic white wine, garl ...

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Ingredients

8-12 oz linguine, (spaghetti, or fettuccine)
4 tbsp butter, (divided)
2 tbsp olive oil
6-8 loosely packed cups chopped leafy greens ((kale, chard, dandelion, etc…))
3-4 cloves garlic, (chopped, thinly sliced or smashed*)
¾ tsp kosher salt, (divided)
½ tsp black pepper
½ cup dry white wine ((optional)**)
12-16 oz wild shrimp, (shelled + deveined***)
1 (15 oz) can white beans, drained and rinsed (optional)****
¼ cup finely grated parmesan cheese
½ lemon
Chopped parsley or cilantro, for topping
Lemon wedges, for topping
*The more you chop your garlic, the stronger the garlic flavor will be. Chopping is strongest, slicing less strong, smashing or leaving whole is least strong.
**If you leave this out, then you can add the shrimp in right away with the pasta water and simmer for 2 minutes before adding the pasta. You may need to use more pasta water.
***If you don’t like shrimp, make the recipe as, but use cubed chicken or even a flaky white fish instead.
****The beans add extra fiber, plant protein, and thicken up the sauce a bit. You can totally leave them out if you want a more classic pasta or just use ½ can so it’s less “beany”.