Active Time
40 minutes
Total Time
40 minutes
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.
Ingredients
4 servings
Preparation
Step 1
Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
Step 2
Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Step 4
Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
Step 5
Divide pasta among bowls. Top with feta and drizzle with oil.
How would you rate Greek-Style Shrimp Pasta With Kale?
Leave a Review
Reviews (21)
Back to TopWas so much better than I expected. I agree with others who said the shrimp may not be necessary. I might use less next time. Will definitely be making it again.
LisaO
MIssouri
7/1/2023
Calories?
Anonymous
6/22/2023
I think the recipe calls for too much shrimp and not enough pasta. Ideally, the recipe would give you the count. (I don't eat shrimp that often, so there's no way I'm admitting the size here. All I will say is that it was on sale and I had to cook it longer.) I would increase the pasta to the full 16 oz., and *maybe* do 1 lb of shrimp. The sauce was pretty good, but I'd probably want more tomatoey goodness. BTW, I added an additional garlic clove. (Because garlic!) I also used crumbled Israeli feta, which is saltier than most, and I think it was a good choice, as was the two teaspoons of fresh, chopped oregano. The amount of crushed red pepper was good, although if you increase the sauce and pasta you might want more. I'm toying with the idea of adding a few chopped Kalamata olives on top just to see if that works, too.
Meredith T
Sacramento, CA
8/7/2022
Agree with other reviewers that it didn't need the shrimp. I would honestly eat a whole bowl of kale in this sauce. Wonderful flavours.
mcbride3048
8/3/2021
This was so good, and easy to make. Wouldn't really change anything except agree that stirring the feta in to melt at the end is fantastic, as it blends the flavor and lends just a bit of creaminess to the sauce.
demarcate
Lagrangeville, NY
3/8/2021
I think it's best without the shrimp. I really enjoyed the rest entirely as written, but didn't really like it with the shrimp. We actually picked them out, marinated them in olive oil and garlic, reheated them briefly and enjoyed them that way.
Anonymous
Pittsburgh, PA
2/9/2021
This was excellent as written. We used spinach instead of kale and fresh frozen cavatelli pasta. Used slightly less red pepper flakes and 1-2 tsp dried oregano. Only other modification was adding feta at end to heat and melt slightly.
St. Petersburg, Florida
10/8/2020
Had a small amount of kale from the garden and chose this recipe. It was just super. Thinking that kalamata olives might be a nice addition.
jgbeck
Champaign
6/26/2020
Wow this was good. Easily comes together on a weeknight and very swappable. Make sure to get some good color on the drained tomatoes as mentioned.
kulicky
Boston, MA
6/25/2020
My husband normally does not like kale, but in this recipe he actually said it could use more. Who is this guy!?! Excellent recipe. This will be a regular for us.
mkdepentu
Oswego, NY
5/8/2020
This is a variation on a non-pasta dish I've been making for years. Yes, feta and shrimp are a common combination in the Greek presentation. Only change I would make is to substitute spinach for kale, as spinach would create a softer texture and flavor. Plus, spinach is more appropriate for a Greek dish.
katieslack
Salt Lake City
1/27/2020
Delicious, healthy and super filling! It's rare for me to come across a recipe that checks all three marks. Will make this again!
NewChef19
Washington, DC
5/15/2019
Very good recipe! Easy to make, looks good on the plate, and tastes great! I used a 7 cup bag of chopped kale and was glad I didn't have the extra 3 cups called for in the recipe. I like kale but think the 10 cups would have been an overload. I also used a bit extra feta as I wanted to use up the rest of what I had on hand. Otherwise, I followed the recipe and it turned out wonderfully well. I froze leftovers and am looking forward to having it again.
Jim227
Loudon, TN
4/27/2019
Really good & simple with intense fresh flavour. High quality pasta is a must. Kale and parmesan are usually in my fridge because of their long shelf life. Jumbo white shrimp from the freezer. Tomatoes from the pantry. I was out of fresh garlic but the Penzeys minced garlic (dehydrated) worked well with the long simmering! Came together well and was truly enjoyable. I added Tbsp of lemon zest at the end
debyoung
Saskatoon, SK
2/5/2019
I really don't understand the four-fork reviews. Shrimp and cheese? With shrimp, I would give it two forks, without, three forks. It was reasonably easy to prepare, though I might just omit the shrimp next time and appreciate it as a tasty, easy vegetarian dish. The feta cheese is a nice change from most pasta dishes.
Anonymous
Mercer Island, WA
1/16/2019
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