Kale Pesto Linguine topped with Garlic Shrimp

Ingredients:
Shrimp:

• 15-20 raw shrimp, peeled and deveined
• 2 tablespoons garlic, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 2 tablespoons butter

Pesto: 

• 2 cups packed torn kale leaves, stems removed
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup extra virgin olive oil
• 1/4 cup almonds
• 4 cloves garlic, chopped
• 1/2 cup grated Parmesan cheese
• 1 lb linguine 

Instructions: 

1. In a large Ziplock freezer bag, mix everything for the shrimp except the butter until there is a good coat on all of the shrimp. Let marinate for 30-60 minutes.
2. While shrimp are marinating you can make the pesto. Place the kale, salt, olive oil, almonds, garlic, red pepper flakes and cheese into food processor and pulse for 2-3 minutes. Set pesto aside (pesto can be placed in airtight container for up to 1 week in the refrigerator)
3. In a large pot, begin to boil water for the linguine, prepare as directed on the box. 
4. Preheat a large skillet with 2 tablespoons of butter on medium heat. 
5. Remove the shrimp from the refrigerator and pour into the skillet and cook until shrimp have turned pink, stirring occasionally.
6. Once the linguine is cooked, pour in desired amount of pesto and coat the linguine. Place the linguine in serving bowls and top with the cooked shrimp.