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Greek-Style Shrimp Pasta with Kale
Ingredients
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 2 teaspoons chopped oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 ½ tsp. kosher salt, plus more
  • 8 ounces medium shell pasta
  • 1 large bunch of curly kale, stems removed, torn into bite-sized pieces (about 10 cups)
  • 1 ½ pounds large shrimp, peeled, deveined
  • 2 ½ ounces crumbled feta (about ½ cup)
Steps
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