Shrimp and pesto pasta with roasted kale and green beans

Bring a large pot of water to a boil.

Rip the tails off two pounds of peeled and deveined shrimp and toss them with 10 g smoked paprika, 5 g garlic powder, 10 g salt and 25 g olive oil; let them marinate.

Salt the boiling water strongly and cook one pound of fusilli, slightly overcooking it so it does not go hard in the fridge.

Remove the kale stems, gather the leaves into a tight pile and slice into half-inch strips for about 300 grams.

Cut the green beans into one-inch pieces for about 400 grams.

Drain the pasta, add 150 grams of pesto and 30 grams of grated Parmesan and stir to combine.

Move the pasta into six meal prep containers.

Drop the green beans into hot oil with a little salt and rip them over high heat about two minutes to char the outside.

Add all the kale with a strong pinch of salt and stir to wilt, about a minute, then add 15 grams of minced garlic and stir fry about 30 seconds.

Drop a lid on and cook over medium heat about two minutes to steam the beans and kale soft, then stir together and divide between the containers.

In a clean hot wok with more oil, cook half the marinated shrimp at a time, about two minutes on the first side until translucent on the pan side and browned at the edges.

Scrape the pan, shimmy the wok to spread heat to the back sides of the shrimp and pull them slightly undercooked, then divide into the containers and repeat with the second half.