30-Minute Meal // Light Shrimp Scampi with Kale Pesto // Gluten & Dairy Free
Prep time
Cook time
Total time
Serves: 2
  • For the Shrimp Scampi:
  • 6-8 extra large shrimp, deveined and shelled
  • 1 clove garlic, crushed
  • 1-2 teaspoons of chili flakes
  • 1 tablespoon earth balance spread (for dairy free) or organic butter
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4oz dry quinoa spaghetti or other pasta of choice
  • For the Kale Pesto (makes a small batch of 6 servings - you will have leftovers!):
  • 2 cups kale
  • ½ cup raw pine nuts
  • a handful of fresh basil leaves
  • juice from 1 whole lemon
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons olive oil (add more if you prefer an oilier pesto)
  • salt to taste
  1. Add water to a large pot and bring to a boil.
  2. While the water is heating up prepare the Kale Pesto by adding all the pesto ingredients to a food processor and process until smooth. (You may need to use a spatula to scrape the sides as you process the pesto.)
  3. Transfer the pesto to a bowl and set aside.
  4. Once the water reaches a boil, add in your pasta and cook according to instructions.
  5. While the pasta is cooking, heat a large pan over medium heat and add in the earth balance/butter, garlic, salt, pepper, and chili flakes and heat to a simmer.
  6. Add in the shrimp and sauté for 5 minutes until pink.
  7. By this time your pasta should be done. Drain the past in a colander and add the cooked pasta to the pan with the shrimp scampi.
  8. Toss the pasta to coat lightly with the 'sauce' and divide evenly between two plates.
  9. Add a large dollop of the pesto to each plate.
  10. Save the rest of the pesto for other recipes by storing in the fridge for up to 4 days.
Nutritional Information
Serving size: ½ of the Scampi + ⅙ Kale Pesto Calories: 442 kcal Fat: 15g Carbohydrates: 51g Fiber: 4g Protein: 25g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/light-shrimp-scampi-with-kale-pesto/