Ingredients
- 16 ounces thin spaghetti
- 1/2 cup reduced-sodium chicken broth
- 1 cup dry white wine (I used Chardonnay.)
- 2 tablespoons pesto
- red pepper flakes (optional)
- 6 ounces baby kale
- 2 pounds raw shrimp peeled and deveined
- Parmesan cheese shredded or grated
Recipe Description
This is one of those meals that is fancy enough for guests but is secretly super easy. This is actually one of the quickest, easiest recipes I’ve shared in a while! In the time it takes to cook the pasta, you have a restaurant-quality shrimp pasta dish ready to serve. Tailor this light and easy dish to your needs, and I know you will enjoy it.
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