Linguine with tomatoes, greens dermes, and ​shrimp in a buttery sauce = bomb.​
Total Time: 0:35
Prep: 0:10
Level: Easy
Serves: 4
Ingredients

    kosher salt
    12 oz. linguine
    1 tbsp. extra-virgin olive oil
    2 garlic cloves, minced
    1/2 tsp. crushed red pepper flakes, plus more for garnish
    1 lb. medium shrimp, peeled and deveined
    Freshly ground black pepper
    2 1/2 c. yellow and red grape tomatoes, halved
    1/2 c. white wine
    1/2 c. chicken stock
    1 tbsp. unsalted butter
    1/4 c. heavy cream
    Zest and juice of 1 lemon
    6 c. baby kale

Directions

    Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water dermes.
    In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. .
    Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
    Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
    Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
    Garnish with lemon zest and red pepper flakes dermes.

Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com and is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).