The beauty of a one-pot pasta is, of course, that you cook both the pasta and the sauce in a single pot. But this specific rendition has another big benefit: It’s a complete meal, all in one. Here, protein-packed shrimp and white beans mingle with nutrient-dense kale in a bright, lemony pasta dish that’s ready in just 20 minutes.
In addition to adding protein, the beans break down a bit as they cook, lending a delightful creaminess to the pasta without any real cream. The shrimp go in midway through cooking, ensuring they’re perfectly plump and juicy when the noodles are al dente. And if you’re of the mind that no pasta dish is complete without garlic, sauté a few sliced cloves in the pot before adding in the rest of the ingredients.
One quick cooking note: Hardy kale can stand up to a longer cooking time, but if you’re using a more tender green such as baby spinach, add it in when you stir in the shrimp.
INSTRUCTIONS
- Strip the leaves from 1 bunch kale, then tear the leaves into bite-sized pieces. Place in a large, straight-sided skillet. Drain and rinse 1 can cannellini beans and add to the skillet. Finely grate the zest from 1 large lemon into the skillet (reserve the zested lemon). Add 4 1/2 cups water, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, for 5 minutes. Add 1 pound raw shrimp and cook until the pasta is al dente, the liquid has nearly evaporated, and shrimp are opaque, 3 to 5 minutes more. Remove from the heat, halve the lemon, squeeze the juice over the pasta, and toss to combine. Taste and season with more salt as needed. Top with crushed red pepper flakes, if desired.
