If you're looking for a zesty, flavorful linguini and pasta sauce that won't leave you feeling bloated, this pasta dish has a ton of flavor without the added fat. This dish is great for a light summer dish and goes well with your favorite salad and a glass of sparkling water.
One pound of uncooked peeled and de-veined large shrimp
One quart container of grape tomatoes
One large yellow onion
3 cloves of garlic
One bunch of kale (around 4 large stalks)
3 large lemons
1 1/2 tablespoons of balsamic vinegar
Pepper
A dash of olive oil
Linguini
Cut the grape tomatoes into halves and chop the onion into small chunks. Mince the garlic. Cut the kale down the spine and discard the spine. Chop the leaves in large pieces. Juice 2 large lemons completely (this should result in a 1/2 cup of juice).
Boil water for the linguini. The total cook time for the sauce and shrimp is about 10-15 minutes. When the water starts to boil, you can start cooking the sauce and time the linguini to be done near the same time as the sauce and shrimp.
Add a little bit of olive oil to a deep pan on high heat and sauté the onion and kale together for about 5 minutes or until the onion starts becoming opaque. Add the garlic and sauté for about another minute. When done sautéing, add the lemon juice and balsamic vinegar to the pan, then the tomatoes immediately after. Add some pepper to taste. Let the tomatoes cook in the juice for about another five minutes or until they start becoming soft. Add the shrimp and a little bit more squeezed lemon on top. Let shrimp cook until done, about another minute or two.
ABOUT NICHOLAS
Nicholas began Kenzai Body to start a new healthy, fit lifestyle after seeing his friend's great results and hearing all about the program. He enjoys crafting up healthy new meals for his whole family that are Kenzai-compliant.