Spicy Garlic Shrimp with Kale and Quinoa


Who knew a late Friday night at work would lead to such a culinary discovery! We happened to have all the ingredients for this super quick recipe (though we, of course, subbed frittata parm). It’s a really neat combination of inland and coastal Italian cuisine. Buon appetito!


1 tablespoon olive oil
1 tablespoon organic butter
2 large garlic cloves, peeled and minced (use more if you really like garlic)
1/2 pound wild caught shrimp, preferably sustainably harvested
1-2 cups kale, chopped fine
1/2 cup tomato sauce, preferably organic
juice from 1/2 lemon
pinch or two of red pepper flakes
course sea salt
cooked quinoa or pasta for serving
fresh parmesan cheese for serving (optional)

  1. In a large cast-iron skillet or other heavy-bottomed pan, heat the butter and olive oil. Add the garlic and sauté for 1 minute, being careful so it doesn’t burn.
  2. Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink, and the kale is cooked through.
  3. Add tomato sauce and cook for another minute or so.
  4. Remove from the heat and add the lemon juice, red pepper flakes, and salt.
  5. Serve over quinoa or pasta and sprinkle with fresh parmesan, if desired.

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