One-Pot Lemon Garlic Shrimp Pasta

Name: One-Pot Lemon Garlic Shrimp Pasta
Prep time: 30 min
Yield: 2
Ingredients: 8 oz pasta (spaghetti or fettuccine); 2 tbsp olive oil; 3 cloves garlic, minced; 1⁄2 tsp red chili flakes (adjust to taste); 1⁄2 lb shrimp, peeled and deveined; 1 cup kale, chopped; 1 tsp fresh thyme, chopped; 3 fresh sage leaves, finely chopped; 1⁄2 cup milk; 1⁄2 cup Cello Parmesan cheese, grated; Salt & black pepper to taste

A quick yet elegant dinner for busy weeknights or special occasions, this One-Pot Lemon Garlic Shrimp Pasta takes all but 30 minutes to throw together. Our Parmesan adds a hint of gourmet flavor to enhance the bright notes of lemon and garlic while balancing out the spice of oregano and chili flakes.

Directions

Boil the pasta in salted water according to package instructions. Reserve 1⁄2 cup of pasta water before draining.
In a large pan, heat olive oil over medium heat. Add garlic and chili flakes, sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove and set aside.
In the same pan, add a little more olive oil if needed. Sauté the kale, thyme, and sage for 2-3 minutes until the kale softens.
Lower the heat and stir in milk and grated Cello Parmesan. Mix well until smooth. Add pasta water gradually to adjust consistency.
Toss the cooked pasta and shrimp into the pan. Stir well to coat everything in the creamy sauce.

Plate and garnish with extra Cello Parmesan and a pinch of chili flakes for heat.