Recipe Instructions:
INGREDIENTS
8 oz gluten-free spaghetti (sub cassava pasta for paleo/AIP)
3 tbsp olive oil, divided
3 cloves garlic
1 lb shrimp, peeled and deveined (tails off)
1 cup curly kale, destemmed and chopped
3 tbsp lemon juice
3/4 tsp salt
1/4 tsp pepper (omit for AIP)
2 tbsp chopped parsley
Sliced lemon wedges to serve
INSTRUCTIONS
Cook the pasta as directed. Strain, toss in olive oil to prevent sticking and set aside.
While the pasta cooks, using a large pan, heat the oil over medium heat. Add the garlic cloves and cook for 2-3 minutes. Add the shrimp to the skillet and cook for 2 minutes on each side or until pink. Lightly season with salt and pepper. Set aside.
Add more oil to the pan if needed and add the kale, stirring for 5 minutes or until it’s wilted.
Add the shrimp back to the pan along with the cooked pasta, lemon juice, olive oil, and salt and pepper. Stir to combine.
Serve topped with parsley and additional lemon wedges.
