Burst Tomatoes & Shrimp
By: Lucy Waverman, adapted by Dave Mathews
Serving Size: 4
Preparation Time: 30 minutes
12 ounces (375 grams) fettucine
12 ounces (375 grams) stemmed mixed greens (asparagus, zuchini), bite size
3 tablespoons olive oil
3 cloves garlic, sliced
2 cups cherry tomatoes
1 pound (500 grams) shrimp, peeled
1 teaspoon chili flakes
2 cups spinach
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1. Bring a large pot of salted water to boil.
2. Toss greens with olive oil, salt & pepper then roast them in the oven, 400° F for 15 to 20 minutes. Set aside. 3. When greens are ready, Drop pasta in boliling water and cook until al dente
4. Heat oil in large skillet over medium-high heat. Add garlic and tomatoes and sauté until tomatoes burst, about 2 minutes.
5. Add shrimp and cook until they turn light pink, 2 to 3 minutes.
6. Stir in greens and chili flakes and sauté 1 to 2 minutes.
7. Move pasta straight from the boiling pot to skillet and toss together. Add enough pasta cooking water to moisten everything, up to 1 cup.
8. Add spinach and toss until wilted.Season well with salt and pepper.
9. Toss with extra virgin olive oil. Serve immediately.
