Shrimp Pasta

After a long (and victorious!) tennis match one evening, I came home famished and itching to cook. This shrimp pasta took about 12 minutes to prepare and was delicious!

Shrimp Pasta

6 ounces angelhair pasta

1/2 pound shrimp, tails-off and deveined

3 tablespoons butter, divided

2 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup broccoli crowns

4 ounces fresh spinach

4 ounces arugula

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup parmesan cheese

Boil water and cook angelhair until al dente. Drain and set aside. Heat a large nonstick skillet on medium high heat. Heat 1 tablespoon butter and 1 tablespoon oil in skillet. Cook shrimp 2 to 3 minutes, then remove from heat and cover with foil. Heat another tablespoon butter and oil in skillet and saute garlic and broccoli about 3 minutes. Stir in spinach, arugula and seasonings. Add in angelhair and shrimp and stir to combine. Top with parmesan and serve!