Tuesday, January 16, 2018

Angel Hair pasta with tomatoes and shrimp

A quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.

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

1.) Bring a large pot of salted water to a boil.
2.) Add the pasta and cook as the label directs, adding the greens to the water.
3.) Drain and rinse under cold water; transfer to a large bowl.
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.
6.) Add the shrimp and cook until pink, about 3 minutes per side.
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.

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