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Shrimp and Kale Pasta

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Photo of prepared Shrimp and Kale Pasta
Photo attribution: Athena Roesler
Ready In: 30 minutes
Serves: 4
Dairy-freeLow Added Sugar

What you'll need

Large pot
Measuring spoons
Sharp knife
Cutting board
Medium bowl
Large skillet


Serves 4
1 pound Pasta
1 Kale chopped into bite-sized pieces (1 bunch, about 3 cups) or of Swiss Chard chopped into bite-sized pieces (1 bunch, about 3 cups)
2 tablespoons Olive Oil
5 cloves Garlic finely minced
1 pint Cherry Tomatoes halved
1 pound Shrimp medium, peeled and deveined
1/4 teaspoon Red Pepper Flakes
1 tablespoon Dried Herbs such as oregano, thyme, basil
2 tablespoons Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper



Photo of the first step in this recipe

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Two minutes before the pasta is set to be done, add the greens to the water. Drain and rinse under cold water; transfer to a large bowl.


Photo of the next step in this recipe
Combine the shrimp, red pepper flakes, salt, and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about one minute. Add the shrimp and cook until pink, about three minutes per side.


Photo of the next step in this recipe

Add the tomatoes and cook, stirring often, until slightly softened, about two minutes.

4.Add the shrimp mixture to the bowl with the pasta along with the herbs and juice. Toss to combine with a little extra olive oil.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 625
% Daily Value*
Total Fat 11 g14%
Saturated Fat 2 g10%
Sodium 459 mg20%
Total Carbohydrate 95 g35%
Dietary Fiber 14 g50%
Protein 46 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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