6 ounces angelhair pasta
1/2 pound shrimp, tails-off and deveined3 tablespoons butter, divided
2 tablespoons olive oil, divided3 cloves garlic, minced
1 cup broccoli crowns4 ounces fresh spinach
4 ounces arugula1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Salt and pepper to taste1/2 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!