I adore shrimp. It is such an easy and versatile ingredient with such a big flavor. Here is my recipe for a quick pasta dish that I love making for my clients and for myself. You’ll note there is a range in the amount of shrimp for which the recipe calls. If no one can tell me how much shrimp I can eat, then why should I tell you? It’s your dish! Have at it!

2 tablespoons olive oil

1/2-1 pound shrimp, shelled and deveined

2 large garlic cloves, minced

1/4 teaspoon dried hot pepper flakes, or to taste

(optional)1 anchovy or 1/2 teaspoon of anchovy paste

1 onion, chopped fine (about 3/4 cup)

1 pint cherry tomatoes, sliced in half

1/2 cup dry white wine

1/2 cup chicken broth

2 tablespoons unsalted butter

1 bunch of baby kale (baby spinach or arugula could also work), washed well and spun dry

1/2 pound fettuccine or spaghetti

1 lemon, to be zested

grated Pecorino Romano cheese for serving

Prepare pasta water. (SCHOP! Tips: 1. Timing is the most important ingredient in cooking. Never wait for your oven to heat up or for water to boil. They should be waiting for you. Turn boiling water down to a simmer if needed. 2. Be sure to add enough salt to the water and taste it. It should taste like the sea.)

Lightly season cleaned shrimp with sea salt and freshly cracked black pepper or your favorite shrimp boil seasoning. Set aside to marinate for 20 minutes.

Heat a large heavy pan over medium high heat until it is hot but not smoking. Add the oil, the garlic and the pepper flakes and anchovy product (if using). Stir for 1 minute, then add marinated shrimp and sauté for 2 minutes just until they are pink and almost cooked through. Transfer the shrimp to a bowl, leaving as much of the garlic, pepper and oil behind.

To the pan add the onion and the tomatoes. Season with a little more salt and pepper and cook the mixture over moderate heat, stirring until the vegetables are softened. Add the wine and simmer until it is reduced by half. Add the broth, and continue to simmer until the liquid is reduced by half. Meanwhile, drop pasta into now boiling salted water and stir to avoid sticking (no oil necessary).

Stir in butter to the reduced sauce and simmer until thickened slightly. Return shrimp and add baby kale to the pan. Simmer for 1 minute, or until the shrimp are cooked through. Taste and re-season with salt and pepper, keeping in mind the salt level of the pasta water. Turn off the heat.

Taste a piece of pasta. It is ready when it is al dente (“to the tooth,” just slightly firm at its core). Drain it well (DO NOT RINSE IT!), add it directly to the pan and toss with the sauce until coated. Finish by zesting the lemon directly over the pan. Serve with grated cheese.

Happy eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@SCHOPnyc.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com. Follow AmNewsFOOD @NYAmNewsFOOD.