Ingredients:

• 2 tablespoons dry bread crumbs

• ¼ cup plus one tablespoon extra-virgin olive oil

• ¾ pound spaghetti

• ½ pound shelled and deveined medium shrimp 

• ½ pint Roma tomatoes (thick slices)

• 4 garlic cloves (1/2 thinly sliced and 1/2 minced)

• 2 to 3 pats of unsalted butter

• 1 teaspoon smoked paprika

• 1 teaspoon crushed red pepper

• 1 teaspoon capers

• Zest of one lime

• Juice from 1/2 lime

• 1/4 teaspoon Herbs de Provence

• 1/4 teaspoon fresh thyme

• Handful of Swiss Chard

• A couple of shakes of siracha powder

• Salt for pasta water

Directions:

• In a small skillet, cook the bread crumbs in 1 tablespoon olive oil over moderate heat.  Add Herbs de Provence and stir occasionally until golden and crisp, 2 to 3 minutes. Scrape the bread crumbs onto a plate and set aside.

• Place shrimp in a small bowl and add smoked paprika and siracha powder.  Mix until the shrimp is evenly coated.  Set aside.  

• In a large pot of boiling salted water, cook the spaghetti until just barely al dente. 

• While the spaghetti is boiling, prepare the shrimp.  In a large, deep skillet, add the remaining 1/4 cup of olive oil with the crushed red pepper. Then add the garlic and stir for less than a minute until fragrant. Add the shrimp and let them cook in the pan. As the edges of the shrimp cook and become less translucent, flip the shrimp over and add the Swiss chard.   

• Press Swiss chard between the shrimp. Add lime zest, a teaspoon of capers, and the juice from half a lime.  

• By then, the spaghetti should be ready. With tongs, pull the spaghetti from the salted water and place it on top of the shrimp and chard. Add 1/4 to 1/2 cup of pasta water. Stir it around, then add thyme and tomatoes. 

• Now the spaghetti should be fully cooked and the chard is wilting.  Take the pan off the flame, add 2 - 3 pats of butter, and stir.  

• Transfer the spaghetti to plates, sprinkle the bread crumbs on top, and serve.