Ingredients

• 3 tablespoons extra-virgin olive oil

• 4 cloves garlic, chopped

• 1 pint cherry tomatoes, halved

• Kosher salt

• 8 ounces angel-hair pasta

• 8 cups spinach

• 1 pound medium uncooked shrimp

• Freshly ground pepper

• 1/2 cup fresh basil, chopped

• Grated zest and juice of 1/2 lemon

Steps

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook as the label directs, adding the greens to the water.

3. Drain and rinse under cold water; transfer to a large bowl.

4. 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.

5. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side.

6. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.

7. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.