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Ingredients
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3 tablespoons extra-virgin olive oil
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4 cloves garlic, chopped
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1 pint cherry tomatoes, halved
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Kosher salt
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8 ounces angel-hair pasta
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8 cups spinach
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1 pound medium uncooked shrimp
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Freshly ground pepper
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1/2 cup fresh basil, chopped
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Grated zest and juice of 1/2 lemon
Steps
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Bring a large pot of salted water to a boil.
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Add the pasta and cook as the label directs, adding the greens to the water.
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Drain and rinse under cold water; transfer to a large bowl.
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Combine the shrimp, 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.
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Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side.
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Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
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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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