Better Than Takeout Creamy Dutch Oven Japanese Shrimp & Kale Pasta
This creamy, umami-rich pasta combines tender shrimp and hearty kale in a savory Japanese-inspired sauce, all cooked in one Dutch oven for deep flavor. It's a comforting, restaurant-quality meal that's faster and healthier than takeout.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 8 oz spaghetti or fettuccine or your favorite pasta
- 1 bunch kale stems removed, leaves chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp miso paste white or yellow
- 1 cup heavy cream or full-fat coconut milk for dairy-free
- 2 tbsp olive oil or neutral oil
- 1 tsp sesame oil toasted
- 1/2 tsp red pepper flakes optional for heat
- 1/4 cup green onions sliced, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water or cream to loosen the sauce. Make-Ahead: You can prep the kale, garlic, and ginger up to a day in advance. For a lighter version, use half-and-half instead of heavy cream. Serve with a side of steamed edamame or a simple cucumber salad for a complete meal.