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
3 T butter
15 raw shrimp, peeled and deveined
Zest and Juice of 1 large lemon
Salt and pepper, to taste
4 oz angel hair, cooked per instructions on package
12 fresh basil leaves, rolled and sliced into strips
1/2 c grated parmesan
Bring a large pot of salted water to a boil; cook pasta per instructions on package. Drain, toss with olive oil and transfer to a large mixing bowl.
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 bowl with pasta, set aside.
Season shrimp with salt, pepper, and a little garlic powder; set aside.
Using same skillet, add more olive oil if necessary and chopped kale. Sauté for a few minutes until wilted. Add to bowl with pasta and tomatoes.
Again, using the same skillet, add 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 pasta, tomatoes, and kale, along with lemon zest and juice, fresh basil, and grated parmesan. Season to your liking at this time. Add more lemon juice and olive oil, if necessary.