Name: Angel-Hair Pasta with Shrimp and Greens
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 cloves garlic, chopped; 1 pint cherry tomatoes, halved; 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; 1/2 cup fresh basil, chopped; Grated zest and juice of 1/2 lemon

Directions

Watch how to make this recipe.

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

Courtesy of Food Network Magazine

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Angel-Hair Pasta with Shrimp and Greens

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