I made this recipe a few weeks ago and Paul is still talking about this dish! He absolutely LOVED it! It was super easy and really just needed a few pots, which means very little dishes to wash! A recipe that has easy clean up is a definite plus in our house!
Cream-less Seafood Alfredo
Pasta any type you would like- I used Gluten Free from Trader Joes
1 lb of shrimp
¼ cup Raw Pine Nuts
2 gloves chopped garlic
1 medium Onion- diced
1 bag of Kale
2 tbsp of sun dried tomatoes
2 tbsp of EVOO
1/4 of a cup of Dijon mustard
Juice of 1 lemon
Parmesan Cheese- Optional
First cook pasta on the stove and cook based on the directions. I like it Al dente so I usually cook for about two minutes less than what is recommended. While the pasta is cooking, grab a pan and begin cooking the shrimp. This is super easy! Just dump the bag of shrimp into a pan, cover, and let cook. You'll know the shrimp is done when it starts to turn pink on both sides! While the pasta and shrimp are both cooking, begin the veggies and sauce. Start by browning the pine nuts. This gives such a great flavor to the pine nuts!
In a larger pan, sauté the garlic and a little olive oil. Once the garlic browns, add the bag of kale, chopped onion, pine nuts, and two tablespoons of sun dried tomatoes with oil. Cover and let the kale cook down. While this is cooking, begin the sauce.
Whisked mustard, EVOO, parley, juice of a lemon, red pepper, and pepper together in a bowl. This creates a delicious creamy tangy sauce that is really amazing! You will have to taste test to see if you need to add anymore mustard, seasonings or oil. Just make sure the ratio is even.
When the pasta, shrimp, and veggies are all done cooking, mix all the ingredients together in a large pot. I used the pot I cooked the pasta in! Then pour the mustard sauce over the pasta. Make sure to mix all the ingredients together here so nothing is dry.
Yummy! Sprinkle a little parmesan cheese if you would like!