Broken Spaghetti Risotto with Shrimp & Kale

Adapted from Allrecipes

Printable Recipe

Prep time: 10 minutes

Cooking time: 20 minutes

Serves 4

Ingredients:

1lb/450g large shrimp, raw & peeled  

2 tbsp olive oil

1/2 - 1 tsp Zaatar Blend from Epices de Cru

1 bunch purple kale, stalks discarded & leaves coarsely chopped

8oz/200g Barilla whole grain thin spaghetti  broken into 1" pieces

1 large or 2 small garlic cloves, pressed or chopped finely

1 1/2 cups chicken broth

pinch or two, red chili pepper flakes (or more if you like things spicy)

1/2 cup or more freshly grated Parmigiano-Reggiano

2 tbsp fresh basil leaves, chiffonade ( stack leaves and roll like a cigar & thinly slice across)

Directions:

1. Sprinkle the peeled shrimp with Zaatar and set aside

2. Heat 1 tbsp oil in a large skillet over medium heat and saute kale for 3 minutes or so.

3.Push the kale to the edges of the pan and place the shrimp in a single layer over bottom of skillet for 1-2 minutes, until one side is browned. Flip and cook for another 2 minutes or until the shrimp are cooked through. 

4. Remove shrimp & kale from skillet and set aside. 

5.In same skillet, add 1 tbsp oil and broken spaghetti and toss to coat the spaghetti with oil.   Cook, stirring constantly for 3-5 minutes or until the spaghetti is golden.  Add the garlic and cook for another minute, stirring constantly. 

6. Increase the heat to medium high and add 1/2 cup chicken broth.Stir until the liquid is absorbed (about 3-5 minutes) Repeat the process until all the liquid is absorbed and the pasta is tender.(10-12 minutes), stirring frequently.

7. Remove skillet from heat and stir in shrimp, kale mixture, red chili pepper flakes, basil and cheese.  

8. Toss well and serve.