Consider this a kind of quick-and-dirty, Italian-ish sweet and sour dish. And spicy, and garlicky...
12 oz. large shrimp, deveined and peeled
1 tablespoon brown sugar
2 teaspoons salt, divided
2 teaspoons olive oil
small bunch kale, washed and cut into thin strips
1/2 red bell pepper, cut into a small dice
2 garlic cloves, crushed and minced
4 scallion, thinly sliced (green and white parts)
1 tablespoon capers
1/2 teaspoon crushed red pepper (or more)
1/8 cup red wine vinegar
1 tablespoon butter
1 package spaghetti-like product of your choice
Bring a salty pot of water to boil. Cook pasta al dente according to package directions.
Place the (thawed) shrimp in a bowl and add the brown sugar and 1 teaspoon of the salt. Stir to coat thoroughly and set aside.
Meanwhile, in a large skillet, heat the olive oil and saute the kale, red bell pepper, garlic, and green onion over medium heat until everything is tender, about five minutes. Push to one side and add the shrimp to the middle of the pan. Cook until golden, about five minutes on each side. Add the crushed red pepper and capers and stir everything together; taste for seasoning and add more salt if necessary. Stir in the vinegar, scraping off any brown bits in the skillet.
Add the cooked, drained pasta to the skillet along with the butter. Stir to combine everything thoroughly and serve immediately in bowls.