Shrimp and Greens Pasta
Shrimp and Greens Pasta is a light, refreshing dinner for the whole family. Substitute kale for escarole if desired.
Ingredients
- 8 oz. spaghetti
- 8 cups chopped escarole
- 3 Tbsp. olive oil
- 6 cloves garlic, minced
- 1 lb. shrimp, peeled and deveined
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 1 pint cherry tomatoes, halved
- 1/2 tsp. red pepper flakes
- 1/2 cup chopped green onion
- 1/2 cup fresh basil, chopped
- 2 Tbsp. lemon zest
- 2 Tbsp. lemon juice
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package directions, adding greens to the water in the last 5 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden, about 1 minute. Season shrimp with pepper and salt. Add shrimp mixture to pan and cook until pink, about 3 minutes per side. Add tomatoes, red pepper flakes and green onion and cook until slightly softened, about 2 minutes. Add mixture to pasta. Add basil, lemon zest and lemon juice; toss to combine.
