Kale Pesto Recipe Round 2

I hope you put that kale pesto in the freezer like I told you to. If you didn't go make your first batch now. I've got 2 great kale pesto pasta recipes for you. Here's the round 2 recipe with shrimp and artichokes. It's really simple and you probably have everything you need in your house. Okay, maybe I'm the only one that keeps frozen shrimp and canned artichokes in stock?

Shrimp and Artichoke Penne with Kale Pesto
makes 4 servings

1 14 oz. can whole artichoke hearts (drained and quartered)
10-15 uncooked shrimp (frozen or fresh, peeled and deveined)
3 cloves garlic
1/2 cup dry white wine
1/2 tsp crushed red pepper flakes
3/4 box penne
3/4 cup kale pesto
2 tbsp unsalted butter
olive oil
salt and pepper

Heat olive oil in a large saute pan over medium heat. Add garlic and cook for 2 minutes until fragrant. Add artichoke hearts, crushed red pepper flakes, salt, and pepper and saute for 5-6 minutes. Add white wine and let reduce for another 5 minutes. The artichokes will be falling apart and melty.

As artichoke cooks, get the pasta going. Boil penne in salty water to al dente. It will continue to cook in the sauce later. Reserve 1/4 cup pasta water and drain.

When wine has reduced in artichokes, push artichokes to one side of the pan and turn heat up to medium high. Drop in butter and shrimp. Add a dash of salt and pepper and let the shrimp cook on one side for 2 minutes. Turn shrimp and let cook through.

Once shrimp are cooked through, reduce heat. Add pesto, pasta water and cooked pasta to the pan. Combine and let cook for about 2 minutes.

There you have it. Simple and delicious.