Step 1

Strip the leaves from 1 bunch kale, then tear the leaves into bite-sized pieces. Place in a large, straight-sided skillet. Drain and rinse 1 can cannellini beans and add to the skillet. Finely grate the zest from 1 large lemon into the skillet (reserve the zested lemon). Add 4 1/2 cups water, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Step 2

Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, for 5 minutes. Add 1 pound raw shrimp and cook until the pasta is al dente, the liquid has nearly evaporated, and shrimp are opaque, 3 to 5 minutes more. Remove from the heat, halve the lemon, squeeze the juice over the pasta, and toss to combine. Taste and season with more salt as needed. Top with crushed red pepper flakes, if desired.