Tuscan Trattoria Shrimp & Kale Spaghetti
with Parmesan
- Shellfish
- Wheat
- Milk
Looking for a new way to celebrate pasta night (aka the best night of literally every week)? Our chefs have got you covered with this rustic, Tuscan-inspired dish. Spaghetti noodles are cooked until perfectly al dente, then tossed in a creamy Parmesan sauce. Bites of pan-roasted chicken are seasoned with Italian herbs for aromatic flavor and a bit of heat, while garlicky wilted kale is scattered throughout for tender texture. ImPASTAbly delicious!
Ingredients
4 ounce
Kale
1 clove
Garlic
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; roughly chop leaves. Peel and mince or grate garlic. Zest and quarter lemon. • Open package of chicken* and drain off any excess liquid. Season all over with salt, pepper, and half the Tuscan Heat Spice (all for 4 servings).
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.
• While pasta cooks, heat a drizzle of olive oil in a large pan over medium- high heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. TIP: If necessary, cook kale in batches. • Stir in garlic and cook until fragrant, 30 seconds; add lemon zest. Season with salt and pepper. • Transfer to a plate.
• Heat a drizzle of olive oil in pan used for kale over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Cook shrimp, stirring occasionally, until opaque and cooked through, 4-6 minutes.
• Transfer kale to pan with chicken and reduce heat to medium low. Add cream sauce base and stock concentrate. • Stir in 1⁄4 cup reserved pasta cooking water. Bring to a simmer and cook until sauce is combined and thickened, 2-3 minutes.
• Add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to combine. Add a squeeze of lemon juice. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls and top with Parmesan. Serve with remaining lemon wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
