½ tsp. crushed red pepper flakes, plus more for garnish
2½ c. grape tomatoes, halved
¼ c. white wine
1 c. heavy cream
Juice of 1 lemon
5 oz. baby kale (about 6 c.)
½ c. freshly grated Parmesan, plus more for garnish
Instructions
In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/12/03/creamy-shrimp-linguine/