Italian pasta with sunburst tomatoes, prawns and mixed greens

MSIU-FOOD-007

The Globe and Mail is on a great recipe roll! I got both this Lucy Waterman recipe and my Jamie Oliver Asian Noodle recipe from there. Both of these recipes are ridiculously easy  to make.

12 ounces (375 grams) fettucine

3 tablespoons olive oil

3 cloves garlic, sliced

2 cups cherry tomatoes

1 pound (500 grams) shrimp, peeled

12 ounces (375 grams) stemmed mixed greens, roughly chopped

1 teaspoon chili flakes

Salt and freshly ground pepper

1 tablespoon extra virgin olive oil

¼ cup toasted breadcrumbs

Method

Bring a large pot of salted water to boil. Add fettucine and boil for 10 to 12 minutes or until al dente. Drain, reserving 1 cup of the pasta cooking water.

Heat oil in large skillet over medium-high heat. Add garlic and tomatoes and sauté until tomatoes burst, about 2 minutes. Add shrimp and cook until they turn light pink, 2 to 3 minutes. Stir in greens and chili flakes and sauté until the greens wilt, 1 to 2 minutes.

Add pasta to skillet and toss together. Add enough pasta cooking water to moisten everything, up to 1 cup. Season well with salt and pepper. Toss with extra virgin olive oil and finish with breadcrumbs. Serve immediately.

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