Angel Hair with Seared Shrimp and Greens

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You better get ready to skip to your Lou.

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‘Cuz that Lou of yours is about to be on fire with all the skipping. My darlin’.

This is one of those supah easy springy singy shrimpy lemony pasta-y dishes that you can whip together in the few minutes right before New Girl starts. I even threw some collard greens and peas in there like a little doll face. Your Lou will be skippin’, and your face will be dollin’.

Don’t even get me started on the lemon juice.

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Or the tiny hint of crushed red pepper. Or the delicate pow of fresh mint right at the end.

Is “delicate pow” an oxymoron?

I’m making shirts.

With this next photo on it.

No one’s going to buy my shirts.

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How about, that’s kombucha in those glasses. That’s right it is. Had my incense burning, too.

Anyway, I’d like to introduce your entire face to this meal. ILOVEITTHATMUCH.

Also, thinly sliced garlic. And angel hair. And seared shrimp.

Remember that Lou we were talking about earlier?

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Skip skip.

Angel Hair with Seared Shrimp and Greens:

What it took for 2:

* 1/2 pound of shrimp, peeled and deveined
* 1 Tbs. extra-virgin olive oil, plus more for a drizzle at the end
* 3 Tbs. butter
* 1/2 red onion, thinly sliced
* 1 red bell pepper, seeded and thinly sliced
* 4 cups chopped collard greens
* 3 cloves garlic, thinly sliced
* 3/4 cup frozen peas
* 1 pinch crushed red pepper flakes
* 2 lemons
* 1/2 cup chopped parsley
* 1/4 cup fresh mint
* 1/4 cup freshly grated parmesan
* 1/2 pound angel hair

Heat the oil and butter in a large skillet over medium high. Add the onions and red pepper; sauté for 3 minutes, or until they start to soften. Add the collard greens, garlic, peas, crushed red pepper and a good squeeze of lemon juice. Sauté another couple of minutes, until the collards wilt.

Move the greens to the sides of the pan and add the shrimp in a single layer. Season with salt and sear on both sides until cooked through, about two minutes.

Off the heat, add the cheese, parsley and mint. Season with a good pinch of salt and pepper.

In the meantime, cook your pasta until al dente. Drain (reserve about 1/3 cup of pasta water) and add the pasta to the veggies. Stir in the pasta water and more lemon juice and toss everything together.

Serve with more grated cheese and lemon wedges! Drizzle the whole thing with a little more olive oil. THU END.

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I’ll never leave you.

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17 Responses to Angel Hair with Seared Shrimp and Greens

  1. Sheila April 22, 2014 at 7:39 am #

    If it’s possible that you could be any funnier….I think those babes have made you more hAH-larry-ous! This recipe is so my lou ;) Yumm.

  2. Emily @ Life on Food April 22, 2014 at 7:56 am #

    I love having shrimp for dinner. Always so easy to make but it seems fancy. Love this dish!

  3. Sommer @ASpicyPerspective April 22, 2014 at 8:39 am #

    This looks like a bowl off happiness! I love all the veggies that you included in this dish! Yum!

  4. Cookbook Queen April 22, 2014 at 9:22 am #

    I’ll totally buy your shirt. Right after I skip to my Lou ;)

  5. Claire Gallam April 22, 2014 at 9:26 am #

    I want to date this.

  6. Jennie @themessybakerblog April 22, 2014 at 9:40 am #

    I’m skipping my way over to your place for lunch. Thanks in advance :)

  7. Averie @ Averie Cooks April 22, 2014 at 9:56 am #

    Gorgeous, Bev, & pinned!

  8. Christine @ Cooking with Cakes April 22, 2014 at 10:51 am #

    perfectly simple & simply perfect – loves!

  9. JanetFCTC April 22, 2014 at 6:12 pm #

    This is a dinner I would make for my family. Then I would tell them that something went horribly wrong in the making and I couldn’t give them any and I would go hide in the closet and eat it. All of it.

  10. Katie April 22, 2014 at 9:49 pm #

    Hi bevcooks
    I live in Singapore , and collard green are not available .
    Is their a substitute for collard green?
    Thx
    Katie

    • Bev Weidner April 23, 2014 at 7:33 am #

      Oh, totally! Spinach, kale, arugula, anyyyything you want!

  11. Tracy | Peanut Butter and Onion April 23, 2014 at 11:37 am #

    as always you make me laugh in every post. Great recipe!

  12. Amy @Very Culinary April 23, 2014 at 2:25 pm #

    I’m skippin’ my ass right toward the market to get me some ingredients.

  13. Meredith April 23, 2014 at 7:59 pm #

    Over the top deliciousness!

  14. Tracey @ Cooking with Love May 12, 2014 at 10:01 am #

    Looks sooo fresh and yummy! :-)

  15. Anne June 10, 2014 at 6:41 pm #

    Looks great, but how is 8 pages printer friendly?

    • Bev Weidner June 10, 2014 at 8:47 pm #

      Ick! I’m so sorry. There should have been an option that asks you what part of the article you want to print – the photos, the recipe, all of it. I’m sorry if it didn’t do that for you!

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