Lemon-Garlic Shrimp Pasta with Sautéed Greens

Bring a large pot of salted water to a boil. Cook 12 oz pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta is cooking, pat 1 lb shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, cooking for 30 seconds until fragrant.

Pour in 1/3 cup white wine and the juice of 1 lemon, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.

Add 2 tbsp butter to the skillet and stir until melted. Return the shrimp to the pan, toss to coat, and remove everything to the plate with the shrimp.

In the same skillet, add the remaining 1 tbsp olive oil. Add 4 cups chopped kale and cook for 3-4 minutes until beginning to wilt.

Add 6 cups baby spinach and 1 cup halved cherry tomatoes, cooking for another 2-3 minutes until spinach is wilted. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Add the drained pasta to the skillet with the greens. Add the shrimp mixture back in, along with zest from 2 lemons, juice from the remaining lemon, and 1 tbsp butter.

Toss everything together, adding reserved pasta water a little at a time as needed to create a silky sauce. Cook for 1-2 minutes until everything is well combined and heated through.

Remove from heat and stir in 1/4 cup chopped parsley, 1/4 cup torn basil, and 1/4 cup grated Parmesan cheese.

Serve immediately with remaining 1/4 cup Parmesan cheese sprinkled on top.