Angel Hair with Spicy Shrimp and Kale
- Yield: 2 1x
Ingredients
- 3 T olive oil
- 1 shallot, finely chopped
- 5 cloves garlic, chopped
- 1/2 tsp red pepper flakes (less if you don’t like it spicy)
- 1 lb cherry tomatoes
- 5–6 handfuls fresh kale, finely chopped
- 5 T butter
- 15 raw shrimp, peeled and deveined
- Zest and Juice of 1 large lemon
- Salt and pepper, to taste
- 1/2 tsp Garlic Powder
- 4 oz angel hair, cooked per instructions on package
- 12 fresh basil leaves, rolled and sliced into strips
- 1/2 c grated parmesan
- 2 T butter
Instructions
- Heat oil in large non-stick skillet over medium high heat. When oil is hot, add tomatoes and cook for 8-10 minutes, until blistered and bursting.
- Add shallots, garlic, and red pepper flakes and cook another 2 minutes. Transfer tomatoes, shallots and garlic to a large bowl, set aside.
- Season shrimp with salt, pepper, and garlic powder; set aside.
- Using the same skillet, add a few T more olive oil if necessary and add chopped kale. Sauté for 4-6 minutes until wilted. Add to bowl with tomatoes.
- Again, using the same skillet, add 3 T butter and melt over medium high heat. Add shrimp and cook for 1-2 minutes per side, until pink and cooked through. Add cooked shrimp to bowl with tomatoes and kale.
- Meanwhile, bring a large pot of salted water to a boil; cook pasta per instructions on package. Drain, transfer to bowl with tomatoes, kale, and shrimp. Now add lemon zest and juice, fresh basil, grated parmesan, and 2 T butter. Toss together well, and adjust salt and pepper at this time.
- Serve immediately. Enjoy!!!
