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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions; drain. Meanwhile, thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In an extra-large nonstick skillet cook shrimp and garlic in hot oil over medium-high heat for 3 to 4 minutes or until shrimp are opaque, stirring occasionally. If shrimp or garlic browns too quickly, reduce heat to medium. Remove from heat. Sprinkle shrimp and garlic with 1/4 teaspoon of the pepper; toss to coat. Remove shrimp and garlic from skillet.
Add kale and/or chard to the same skillet. Cook and stir for 3 to 4 minutes or just until tender. Stir in tomatoes, tomato sauce, olives, the remaining 1/4 teaspoon pepper, pasta, and shrimp mixture. Cook and stir for 2 to 3 minutes or until heated through.
Divide shrimp mixture among serving plates. Sprinkle with cheese.