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Spaghetti with Garlicky Greens and Shrimp

Try this nutritionist-approved tip: Combine whole-grain pasta and white pasta to get your family used to the added fiber. Lean protein and veggies mean everyone leaves the table satisfied.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
506 calories per serving


> 4 oz regular white spaghetti
> 8 oz whole grain spaghetti
> 3 tbsp olive oil
> 1 lb raw peeled, deveined  shrimp (thawed, if frozen)
> 2 large bell peppers, seeded and very thinly sliced
> 2 tbsp minced garlic
> 1 small bunch kale, tough stems removed, finely chopped
> 1 large lemon


Heat a large pot of salted water to a boil on high. Add the regular spaghetti and cook 3 min. Add the whole-grain spaghetti and cook 7 min., until both pastas are cooked through. Reserve ½ cup cooking liquid, then drain.
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Season the shrimp with salt and pepper and add to skillet in single layer. Cook 2 min. per side, until browned and cooked through. Transfer to a bowl.
Reduce heat under skillet to medium. Add the bell peppers. Season with salt and pepper. Cook 5–6 min., until peppers start to soften, stirring occasionally. Add the garlic and cook 1 min., stirring. In batches, stir in the kale until wilted. Cook vegetables together 2–3 min., until kale stems are tender, stirring occasionally.
Return pasta to empty pot and add vegetable mixture and shrimp. From lemon, grate 2 tsp zest and squeeze 2–3 tbsp juice into pot. Toss to combine. Add cooking liquid to moisten, as needed. Season with salt and pepper to taste.

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