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 chopped escarole, kale and/or Swiss chard
• 1 pound medium shrimp, peeled and deveined
• 1/2 teaspoon red pepper flakes
• Freshly ground pepper
• 1/2 cup fresh basil, chopped
• Grated zest and juice of 1/2 lemon

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
2. Combine the shrimp, red pepper flakes, 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. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
3. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.
4. Photograph by Ryan Dausch