Last updated on December 7th, 2017 at 01:24 pm
This creamy shrimp and kale pasta is a delicious weeknight dinner that come together in about thirty minutes. Plus it’s extra savory with the addition of bacon and leeks in a simple creamy sauce.
My husband doesn’t eat shrimp, but every once in a while I just get a hankering. So a while back I decided he could eat leftovers and the boys and I were going to have shrimp pasta. I threw this one together based on a few recipes I found, much if it inspired by this simple recipe from Real Simple. I love super savory pasta, so instead of frying the leeks in butter, I fried up some bacon and used that as my sauté fat.
Oh holy mother. So good.
I’ve made it a handful of times since with a few variations—sliced chicken breast instead of shrimp, baby spinach instead of kale, a shallot instead of the leeks. It’s been excellent every time and is quickly becoming one of my go-to dishes to play around with. Plus I like the gemelli pasta for my boys — it’s easier for little toddler hands to grip that a lot of other pasta shapes.
Let’s make dinner!