Angel-Hair Pasta with Shrimp and Greens

By pjones-2

Ingredients

• Kosher salt
• 8 ounces angel-hair pasta
• 8 cups chopped escarole, kale and/or Swiss chard
• 1 pound medium shrimp, peeled and deveined
• 1/2 teaspoon red pepper flakes
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• Grated zest and juice of 1/2 lemon

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.

Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.

Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Photograph by Ryan Dausch