Easy Shrimp Scampi with Kale

Begin by boiling a pot of salted water for the pasta, then cook it al dente per the package instructions. When done, drain it and set it aside, reserving some of the pasta liquid.

While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.

Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.

Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.

Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.

Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.