Grilled Shrimp and Sautéed Kale in White Cream Sauce
2 tablespoons Pure Olive Oil, divided
1 pound Jumbo Easy Peel Raw Shrimp, thawed and peeled
¼ teaspoon Salt, plus additional to taste
½ teaspoon Black Pepper
½ cup lemon juice
1 box of Thin Spaghetti
5 ounces Baby Spinach, roughly chopped or kale
1 pint of grape tomatoes, cut in half
½ red onion, diced
½ cup of chicken broth
1 cup Heavy Cream
2 tablespoons Unsalted Butter, cubed and room temperature
Preheat skillet to medium-high heat.
In a medium bowl, combine 1 tablespoon olive oil, shrimp, ¼ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons lemon juice. Marinate for 10 minutes while grill is preheating.
cook shrimp 2 minutes per side, reserve.
Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
In a large sauté pan, heat 1 tablespoon of olive oil on medium heat, sauté spinach until wilted. Add tomatoes, continue cooking until skin pops.
In a small saucepan, combine ¼ cup plus 2 tablespoons lemon juice, red onion and chicken broth. Bring to a boil and reduce to a simmer. Continue cooking for five minutes. Add cream and return to a boil. Reduce heat to a simmer, continue cooking another 3 minutes. Remove pan from heat and whisk in butter. Adjust seasoning with salt and pepper if needed.
In a large serving bowl, combine shrimp, pasta, spinach mixture and cream sauce. Serve with the remaining wine.