Shrimp & Pesto Pasta ∙2 lbs/1kg shrimp (16-20 count) ∙10g (1 1/2T) smoked paprika ∙5g (1½t) garlic powder ∙10g (2t) salt (for shrimp) ∙25g (2T) olive oil ∙450g (4c) fusilli pasta (or similar) ∙2 bunches (~300g) kale, thinly sliced ∙400g (~4c) green beans, cut into 1" pieces ∙150g (~½c) basil pesto ∙30g (1/3c) grated parmesan cheese ∙10-15g (~1T) cooking oil ∙Salt for boiling water and veggies 1 Bring a large pot of salted water to boil. Cook pasta until slightly past al dente. Drain, mix immediately with pesto and parmesan. 2 Marinate shrimp with paprika, garlic powder, salt, and olive oil. 3. Chop kale thinly; cut green beans into 1” pieces. 4. Heat oil in wok over high. Sauté beans with salt for 2 min, add kale and cook until wilted. Cover and steam 2 more min til tender. 5. Heat wok over high, add oil, cook shrimp in 2 batches until lightly seared and just cooked through.
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