Pasta With Shrimp

• 3/4 lb. shell shaped pasta
• 12 oz. Swiss chard or kale
• 1 Tbsp. vegetable or olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 lb. ripe plum tomatoes, finely chopped
• 1/4 c. dry white wine
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. fresh lemon juice
• 1 1/2 lb. shrimp, peeled and deveined

1. Cook pasta according to package directions until al dente, tender but somewhat firm to the bite.
2. Drain and set aside. Meanwhile, cook chard or kale, using just the rinse water clinging to the leaves, in large skillet, covered, for 1 minute or just until wilted.
3. Drain and set aside.
4. Dry skillet.
5. Heat oil in same skillet over medium-high heat.
6. Add onion; saute 1 minute. Add garlic; saute 1 minute.
7. Add tomatoes, wine, salt, black pepper and pepper flakes.
8. Simmer, stirring often, for 5 minutes, or until tomatoes are softened.
9. Stir greens and lemon juice into skillet.
10. Gently stir in shrimp.
11. Simmer 3 to 5 minutes, or until shrimp turn pink.
12. Serve over pasta.
13. Makes 6 servings.

shell shaped pasta, swiss chard, vegetable, onion, garlic, tomatoes, white wine, salt, ground black pepper, red pepper, lemon juice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603410 (may not work)