Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Drizzle Cherry Tomato (1 cup) with Olive Oil (2 tablespoon) and season with Salt and 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 bunch) leaves into small pieces and drizzle them with a generous amount of olive oil and season with Salt and 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 ounce) in boiling water according to package directions. Drain and set aside.
Step 7
Using the same pot, heat olive oil and Butter (2 tablespoon) over medium heat. Add the Garlic (4 clove) and cook until fragrant.
Step 8
Add Shrimp (1 pound) and Salt and Pepper (to taste). Cook until the shrimp start to 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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