Angel-Hair Pasta with Shrimp and Greens

·      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. 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, 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.
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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