Creamy Shrimp Linguine

1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
4 tbsp. butter
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
2 1/2 c. grape tomatoes, halved
1/4 c. white wine
1 c. heavy cream
Juice of 1 lemon
5 oz. baby kale (about 6 c.)
1/2 c. freshly grated Parmesan, plus more for garnish

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
3. Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute.
4. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper.
5. Add wine and cook until mostly reduced, 5 minutes.
6. Add heavy cream, lemon juice, and Parmesan.
7. Let simmer until sauce is thickened, 5 minutes.
8. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.