To begin, cook pasta according to packaging. NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
In a medium skillet over medium-high heat, add 1 Tbsp of butter until melted. Add in the shrimp (season w/ salt + pepper) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
In the same skillet (with juices from shrimp + all), melt the other Tbsp of butter and add garlic and sauté for 1 minute or so, until fragrant. Add in the season and whisk until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, chopped kale, and white wine, stirring until incorporated. Let it bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Toss in the shrimp until fully coated. Remove from heat and serve.