Angel Hair Pasta with Shrimp and Herbs

Votes: 11

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 13 G., saturated fats 2 G., proteins 25 G., carbohydrates 49 G., fiber 3 G., cholesterol 145 mg, sodium 800 mg, sugar 5 G.

This dish perfectly balances carbohydrates from the pasta and protein from the shrimp, the greens provide fiber, and the tomatoes, garlic, and basil impart a delightful Mediterranean flavor and aroma. Angel hair pasta, or capellini, is very thin and cooks for just a few minutes. This same cooking time is enough for the greens (escarole, kale, or Swiss chard, depending on your preference) to preserve their color and nutrition, so cook them together. Then, combine the rinsed pasta and greens with the shrimp sautéed in olive oil, garlic, and tomatoes and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of capellini pasta (angel hair)
3 tbsp. l. olive oil
4 cloves garlic, chopped
2 cups cherry tomatoes, halved
8 cups chopped escarole, kale, and/or Swiss chard
450 g medium shrimp, peeled and deveined
0.5 tsp red pepper flakes
0.5 cup fresh basil, chopped
Juice and grated zest of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: capellini pasta, leafy cabbage, shrimps, basil, lemon juice, cherry tomatoes, red pepper flakes, garlic

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the herbs. Drain and rinse under cold water; transfer to a large bowl.
In a medium bowl, combine the shrimp, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring frequently, until they soften slightly, about 2 minutes.