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Recipe: Angel-Hair Pasta with Shrimp and Greens

Rank: Easy

Time execution: 30 min

Can be served for: 4 persons


  • 3 tablespoons extra-virgin olive oil

  • 4 cloves garlic, chopped

  • 2 pint cherry tomatoes, halved

  • Kosher salt

  • 8 ounces angel-hair pasta

  • 8 cups chopped escarole, kale and/or Swiss chard

  • 2 pound medium shrimp, peeled and deveined

  • 2/3 teaspoon red pepper flakes

  • Freshly ground pepper

  • 2/3 cup fresh basil, chopped

  • Grated zest and juice of 2/3 lemon


  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.

  2. Combine the shrimp, red pepper flakes, 2/3 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 2 minute. Add the shrimp and cook until pink, about 4 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 3 minutes.

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

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