Farfalle With Lemon, Shrimp, and Kale


Here's a restaurant-quality shrimp pasta recipe that you can make at home, and it’s all made in one pot, too! Instead of cooking the pasta in water and the shrimp and kale in a skillet, you’ll make use of the water to do all the cooking. This makes your dinner an easier, more streamlined affair (read: fewer dishes). Tossing everything together with olive oil and lemon zest and juice ensures the flavors come through individually at the end. Make it your own by stirring in some chili flakes or grating some parmesan overtop. If you have leftovers, bring to room temperature and eat as a pasta salad!

Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
20 mins
4 servings


  • 12 ounces farfalle pasta

  • 1 pound large shrimp, peeled and deveined

  • 1 bunch lacinato kale, chopped (5 cups packed)

  • ½ cup olive oil

  • 2 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)

  • 1 ¼ teaspoons kosher salt, plus more for cooking pasta

  • ¾ teaspoon freshly ground black pepper

  • cup chopped roasted, salted pistachios


  1. Bring a large pot of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, until almost al dente, about 8 minutes. Add shrimp and kale and cook, undisturbed, until shrimp are opaque and kale is tender, 2 to 3 minutes. Drain and transfer mixture to a large bowl.

  2. Add oil, lemon zest and juice, salt, and pepper and toss to combine. Top with pistachios.

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