Foodie Friday: Who doesn’t love pasta? Enjoy this new take on a classic dish by balancing out the pasta with succulent shrimp.


  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 punnet cherry tomatoes, halved
  • Salt
  • 230 grams angel-hair pasta
  • 8 cups chopped escarole, kale and/or Swiss chard
  • 450 grams 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


  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.