Creamy Shrimp & Kale Cavatappi
with Garlic, Lemon & Parmesan
- Milk
- Wheat
- Shellfish
A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and a terrific weeknight go-to. When you add sweet Italian chicken sausage, tender bites of garlicky kale, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty cavatappi pasta cloaked in a lemony, buttery cream sauce? We thought so.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
6 ounce
Cavatappi Pasta
(Contains: Wheat)
4 ounce
Kale
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and finely chop onion. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Peel and thinly slice garlic. Quarter lemon.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and onion; season with salt and pepper. Cook, breaking up meat into pieces, until sausage is mostly cooked through and onion is softened, 3-5 minutes.
Stir in kale and garlic; cook until sausage is cooked through and kale is wilted, 3-5 minutes. TIP: Add kale in batches if necessary.
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for sausage (no need to break up into pieces!).
Reduce heat to medium. Stir in cream sauce base, sour cream, stock concentrate, ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), and a big squeeze of lemon juice. Cook, stirring occasionally, until thickened, 2-3 minutes. Season with salt and pepper.
Reduce heat to low. Stir in drained cavatappi, half the Parmesan (save the rest for serving), 2 TBSP butter (4 TBSP for 4 servings), and a squeeze of lemon juice. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between bowls; top with remaining Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Reminiscent of Red Lobster's Shrimp Alfredo, with kale adding a delightful crunch and flavor boost 🍲.
- Ease of prep: Some found cooking shrimp tricky; consider adding specific shrimp cooking instructions to the recipe card.
- Suggestions: Try adding herbs to enhance the lemon flavor; garlic lovers will especially enjoy the sausage version.
- Portions: A few diners wished for a bit more pasta to round out the meal.
