Thursday, February 27, 2020

Green Pasta with Shrimp

For as long as I can remember, I wake up most every night between 2 - 3 am.  These days, I use that time to watch things on PBS.   It's really the only time I watch TV, so at least it's educational.   When I was pregnant with Jane, I did stray from PBS to watch reruns of thirtysomething on the Hallmark channel.   I loved that show so much when I was a twentysomething.    Wonder if I can stream it from somewhere?    Anyway a couple nights ago, my insomnia led me to watching Jamie Oliver's Quick and Easy Food, and he made this vegetarian pasta dish with kale in in it that looked fantastic!

I found the recipe online, but decided to make some changes to it and put it into units we Americans can understand.    I decided to add shrimp to it, too.    Here's how I made it:

Green Pasta With Shrimp
serves 2 people

8 oz. bucatini
1/2 a large bag of chopped kale
6 cloves of garlic, peeled
2 oz. grated parmesan cheese
3 T. olive oil
lemon juice from half a lemon

In a large pot, cook bucatini according to package directions.  Drain, reserving 1/4 cup pasta water. In a large dutch oven, fill half full with water and bring to a boil,  add kale and garlic and cook for 5 minutes,  drain.   Add reserved pasta water, kale, garlic 2 T olive oil and cheese to blender,  and liquefy.    In dutch oven, add remaining oil and saute shrimp until pink, remove from pan.    Add kale sauce to put and season with salt and pepper to taste.   Finish with lemon juice.   Add cooked pasta, top with shrimp and more parmesan cheese, if desired.    Great Lent friendly meal!