Garlic Parmesan Shrimp and Kale Pasta

Garlic Parmesan Shrimp and Kale Pasta
It was a very busy day so I decided to whip something up that is quick, healthy, and balanced. A salad came to mind but I wanted something a little substantial and perfect for today’s hot weather. I also needed ingredients I didn’t need to prep too long for. Finally, a Garlic Parmesan Shrimp and Kale Pasta came to mind.
My freezer compartment was getting quite packed and I didn’t have time to do much grocery-shopping the past week, so this dish is completely made out of stuff I have in the freezer and pantry. I had some leftover frozen kale, shrimp, several blocks of frozen cheese (yes, you can freeze cheese), butter in my fridge, fresh garlic, and pasta in my pantry. And I always, always have lemons in my kitchen.
I love PC brand’s frozen products because there’s just so much variety. I get great veggies like edamame beans, kale, peas, etc, and protein options like shrimp. I think it’s perfect for the lazy gal or guy (or working person). This is not an advertisement for them by the way, I am just very pleased with the variety of frozen foods here in Canada compared to back in Singapore.
Garlic Parmesan Shrimp and Kale Pasta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
It was a very busy day for me so I decided to whip something up that would take less than 30 minutes. A salad came to mind but I wanted something a little substantial and perfect for the hot weather today. Presenting… Garlic Parmesan Shrimp and Kale Pasta.
Course: Main Course
Cuisine: Italian
Servings: 2 people
  • * 2 cloves garlic , minced
  • * 1 cup chopped kale (I used frozen kale as I had leftovers)
  • * About 8-10 shrimp , peeled and deveined, then add 1/2 tsp salt and 1/2 tsp sugar to coat shrimp
  • * 1 tbsp extra virgin olive oil
  • * 1 slab unsalted butter , cut about 1-inch thick
  • * 2 servings pasta
  • * 1 egg
  • * Salt and pepper to taste
  • * Sprinkle of grated parmesan
  • * Juice of half a lemon* optional
  1. If your kale isn’t already washed, chopped into pieces, and pat dry - do it in the first step.
  2. Bring a large pot of salted water to boil, then place pasta in and cook until al dente. This should take about 7-10 minutes. Drain the pasta and run under cold water. Set aside.
  3. In a medium-heated large frying pan, add the olive oil and butter. Wait for about 1 minute for the fats to heat up, then throw the minced garlic in. Stir quickly and allow garlic to fry till golden.

  4. Add the shrimp and flip them around to ensure both sides are cooked.
  5. Then, add in the kale and allow it to saute till soft.
  6. Lastly, add in the drained pasta. Stir everything together till even, adding salt and pepper to taste.
  7. Finally, make a hole in the middle of the pan and break an egg in. Wait for a few seconds, then stir egg mixture into the pasta.
  8. Turn the heat off.
  9. Grate some parmesan into the pasta. Add some lemon juice if you like a little tang. Serve immediately. This pasta is best eaten hot.


Jesslyn is an experimental individual who loves to get hands-on for anything she’s passionate about. She's a marketer and web developer by day. She’s also an animal lover and coffee aficionado.

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