Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (20 degrees C).
Step 2
Drizzle
Cherry Tomatoes (1 cup)
with
Olive Oil (2 Tbsp)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Arrange in one layer on a baking pan/sheet and bake until the tomatoes wilt, about 20 minutes.
Step 4
Tear
Kale (3 bunches)
leaves into small pieces and drizzle them with a generous amount of olive oil and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Arrange in a single layer on another baking sheet and bake for about 10 minutes, until crispy.
Step 6
Bring a large pot of well-salted water to boil. Cook the
Spaghetti (12 oz)
in boiling water according to package directions. Drain and set aside.
Step 7
Using the same pot, heat olive oil and
Butter (2 Tbsp)
over medium heat. Add the
Garlic (4 cloves)
and cook until fragrant.
Step 8
Add
Shrimp (1 lb)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook until the shrimp turn pink and curl, about 2-3 minutes.
Step 9
Add the pasta back to the pot, toss with the shrimp. Stir in the
Avocado (1)
. I used about half of the prepared sauce.
Step 10
Remove from the heat and toss in the tomatoes and crispy kale. Reserve some of the kale chips as a crunchy topping. Top each plate with a bit of
Parmesan Cheese (to taste)
,
Crushed Red Pepper Flakes (to taste)
and more crispy kale.
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