Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 1lb shrimp
• 1/4 cup white wine
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups green kale, chopped
• 1/4 cup cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)

Preparation

In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring until it becomes fragrant, about 30 seconds. Stir in the shrimp and cook until it begins to turn pink, about 3 minutes. Pour over the white wine and add the sun-dried tomatoes, and kale. Mix well. Continue to cook until the shrimp is fully cooked and the kale is wilted, another 2 minutes. Stir in the cream and Parmesan cheese. Stir in the red pepper flakes.
Serve immediately or store in the refrigerator for up to 3 days.