Tuscan Kale and Shrimp Noodle Bowl
Fairly difficult

Try this cozy Italian-inspired noodle bowl. You can use a store-bought shrimp stock or follow this recipe to make your own!

Make this soup spicy by adding a touch of chopped Calabrian chili peppers in oil to the top of each bowl.



Category: Cut Pasta


For 4 Person(s)

Shrimp Stock

2 lb. Large Gulf Shrimp, devained with shells and tails on
4 oz. Dry White Wine
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Butter
1 pinch Crushed Red Pepper
1 sprig Fresh Thyme
1 leaf Dried Bay
8 cups Water
1 pinch Salt
2 cloves Garlic, peeled and smashed
1/2 medium Yellow Onion, roughly chopped
1 stalk Celery with leaves, roughly chopped

Other ingredients:

1 lb. Talluto's Tonnarelli
1 small Red Bell Pepper, sliced thin
4 cups Tuscan Kale, cleans and sliced
3 cloves Garlic, chopped
2 tbsp. Extra Virgin Olive Oil
1 pinch Salt

Tuscan Kale and Shrimp Noodle Bowl Directions

      1. Peel the shrimp by separating the raw meats from the shells. Do not discard the shells.
      2. Begin preparing the shrimp stock by heating the olive oil and butter in a large stockpot. 
      3. Add the fresh garlic, chopped onion, and chopped celery.
      4. Add the raw shrimp and the shells to the pot. 
      5. Stir well and allow the shrimp to cook for about 4-5 minutes.
      6. Season the shrimp with a pinch of crushed red pepper and a large pinch of salt.
      7. Once the shrimp begin to turn pink and almost finish cooking, add the white wine to the pot. 
      8. Cover the pot and cook for an additional minute to allow the shrimp to fully cook. 
      9. Remove the cooked shrimp meat from the pot and set it aside. 
      10. Add the water to the pot covering the vegetables and the shrimp shells.
      11. Cover the pot loosely and allow the stock to slowly simmer for about 3 hours until the liquid reduces by half and the flavor fully develops.
      12. While the stock is cooking, begin preparing the other ingredients for the noodle bowls. (see below)
      13. Pour the stock into a very fine mesh strainer to separate the liquid from the shrimp shells and vegetables. 
      14. Puree the shrimp shells and the vegetables in a blender or food chopper until almost smooth.
      15. Pour the puree into a piece of cheesecloth and squeeze all of the liquid out and into the shrimp stock. There is a great amount of flavor in this liquid of the shrimp shells.
      16. Season the fully cooked stock with salt to taste.
    Other preparations:
      1. Cook the tonnarelli al dente according to the instructions on the package. (6 minutes)
      2. Slice the cooked shrimp in half lengthwise.
      3. Cook the shredded kale by sauteeing the chopped garlic in olive oil until golden brown in a small frying pan.
      4. Add the kale to the pan and sautee for about 1 minute until wilted. 
      5. Season with a pinch of salt to taste and set the kale aside.  
    Assemble the Noodle bowls:
    1. Heat the shrimp stock to a slow simmer and add the strips of bell pepper.
    2. Begin assembling the soup bowls by adding a base portion of cooked noodles.
    3. Top the noodles with a few shrimp and a heaping spoonful of garlicky kale. 
    4. Ladle some of the hot broth and peppers over the noodles to cover. 
    5. Serve immediately and enjoy.

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