Summer Italian Shrimp Pasta

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There are so many people today who have a lot going on in their lives and unfortunately home cooked meals are typically one of the first things that get sacrificed in those busy schedules. So dishes like this is another one to go on the list of “quick and easy” as well as a perfect leftover for lunch or dinner throughout the week. It keeps great for a full week in the fridge.

This is one of my favorite recipes I never get sick of that I tend to make double batches of because I’m slightly addicted to its flavor and the convenience. I have used gluten-free pasta too and it tastes just as great. If you’re struggling to find a good gluten-free pasta try out ones made of brown rice like Tinkyada. Between texture and flavor they’re really the best I’ve found yet. You can typically find it in most stores but if not is awesome!

4 – 6 servings

1/2 pound angel hair pasta
1/8 cup extra virgin olive oil
7 oz. jar packed in olive oil sun-dried tomatoes, chopped
1 leek cut in half length wise and sliced
5 large garlic cloves, minced
1 pound medium shrimp, deveined & tail removed
3 large kale leaves, chopped
Salt and fresh ground pepper to taste
Grated Parmesan cheese

Fill a large pot of water to start the boil for the angel hair pasta.

Heat a large pan on medium-high heat and pour in the olive oil. Saute the sun-dried tomatoes and leek for about 3 – 5 minutes until they start to soften. Add the minced garlic stirring constantly a few more minutes to prevent burning. Add the shrimp, stir and allow them to cook half way before adding the chopped kale. Once the shrimp turns pink, toss in the drained angel hair pasta.

Drizzle any additional olive oil you may need to lightly coat everything. Add salt and pepper to taste.

Toss with desired amount of grated Parmesan cheese right before serving.