It is not that often that I cook for two, and sometimes it can be challenging to find a recipe that is not overly complicated, but at the same time healthy and satisfying. This pasta dish was perfect for a flavorful meal, packed with great vegetables, with an accent of great fresh seafood.

Serves 2


  • 4 ounces tagliatelle
  • 8 jumbo shrimp, peeled and deveined
  • 1 bunch asparagus (about 20 stalks), washed and stems trimmed
  • 1 pint san marzano or cherry tomatoes
  • 6 cups roughly chopped kale, stems removed
  • 2 leeks, finely chopped
  • 3 cloves finely chopped garlic
  • 1/4 cup dry white wine
  • handful chopped basil
  • 2 tablespoons butter, unsalted
  • 2-4 tablespoons olive oil
  • 2 teaspoons Old Bay Seasoning
  • kosher salt and pepper


Preheat oven to 400.  Place tomatoes in a small sheet pan and drizzle with olive oil and season liberally with salt and pepper.  Toss to combine.  Roast in oven for about 20 minutes until tomatoes begin to burst and become slightly charred.  Remove from oven and set aside.  Place asparagus in a separate sheet pan, toss with an additional tablespoon of olive oil and salt and pepper.  Roast asparagus for about 10 minutes, just until tender and bright green. Remove from oven and when cool enough to handle, chop in 1 inch pieces.  In a heavy bottom medium  cast iron skillet, heat a tablespoon of butter on medium high heat.  Pat shrimp dry and season with Old Bay Seasoning.  Sauté shrimp for 3 minutes a side until cooked through.  Remove from skillet, cover loosely and keep warm.  Keep skillet on medium-low heat, add an additional tablespoon of butter to skillet and add chopped leeks and garlic, sauté for several minutes until softened, then add chopped kale and stir well to wilt.  Pour in wine and scrape up any brown bits.  Then toss in roasted asparagus and tomatoes with any accumulated juices.  Adjust seasonings to taste. While the vegetables are cooking, prepare the pasta according to package directions to al dente.

assemble dish:

When tagliatelle is ready, drain and reserve about 1/4 cup of cooking liquid.  Toss drained pasta in skillet with vegetables and stir to combine, adding reserved cooking liquid if pasta is dry.  Toss in chopped chopped basil and add seared shrimp on top.  Garnish with basil leaves, serve immediately and enjoy!