Angel-Hair Pasta with Shrimp and Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 145 milligrams
- Sodium
- 800 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 25 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.