Angel Hair Pasta with Shrimp and Herbs

Ingredients:

• 220 g of capellini pasta (angel hair)
• 3 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 2 cups cherry tomatoes, halved
• 8 cups chopped escarole, kale, and/or Swiss chard
• 450 g medium shrimp, peeled and deveined
• 0.5 tsp red pepper flakes
• 0.5 cup fresh basil, chopped
• Juice and grated zest of half a lemon

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the herbs. Drain and rinse under cold water; transfer to a large bowl.
2. In a medium bowl, combine the shrimp, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring frequently, until they soften slightly, about 2 minutes.
3. Transfer the shrimp mixture to the bowl with the pasta and add the basil and lemon zest and juice; toss to combine.