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
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.