Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

Pan-seared shrimp and lean sirloin strips tossed with chickpea pasta, blistered cherry tomatoes, and kale, finished with a squeeze of lemon and toasted garlic.

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NUTRITION

867kcal
Protein
89.6g
Fat
29.3g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chickpea Pasta

5 ounces Beef Sirloin Strips

6 ounces Shrimp

2 cups Kale

1 cup Cherry Tomatoes

2 teaspoons Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the beef strips and shrimp with salt and pepper.

  • 3

    Heat half the olive oil in a large skillet over medium-high heat and sear the beef until browned, then remove from the pan.

  • 4

    Add the remaining oil and sear the shrimp until pink and opaque, then remove and set aside with the beef.

  • 5

    In the same skillet, sauté the minced garlic and cherry tomatoes until the tomatoes begin to burst.

  • 6

    Add the kale to the skillet and cook until just wilted.

  • 7

    Return the beef, shrimp, and cooked pasta to the skillet, tossing everything together with a splash of pasta water to create a light sauce.

Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Beef Pasta with Cherry Tomatoes and Wilted Kale

Pan-seared shrimp and lean sirloin strips tossed with chickpea pasta, blistered cherry tomatoes, and kale, finished with a squeeze of lemon and toasted garlic.

NUTRITION

867kcal
Protein
89.6g
Fat
29.3g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chickpea Pasta

5 ounces Beef Sirloin Strips

6 ounces Shrimp

2 cups Kale

1 cup Cherry Tomatoes

2 teaspoons Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the beef strips and shrimp with salt and pepper.

  • 3

    Heat half the olive oil in a large skillet over medium-high heat and sear the beef until browned, then remove from the pan.

  • 4

    Add the remaining oil and sear the shrimp until pink and opaque, then remove and set aside with the beef.

  • 5

    In the same skillet, sauté the minced garlic and cherry tomatoes until the tomatoes begin to burst.

  • 6

    Add the kale to the skillet and cook until just wilted.

  • 7

    Return the beef, shrimp, and cooked pasta to the skillet, tossing everything together with a splash of pasta water to create a light sauce.