First things first, get your pasta cooking according to the package instructions. Remember to reserve about a cup of the starchy pasta water before draining!

While the pasta is cooking, prepare the other ingredients. Mince the garlic clove finely. Wash the Bok Choy thoroughly, then cut off the base and separate the stalks and leaves. You can chop the thicker stalks into smaller pieces if you like.

Heat the olive oil in a large pan or skillet over medium heat.

Add the shrimp to the pan and cook for 1-2 minutes per side until they turn pink and opaque.

Stir in the minced garlic, salt, black pepper, and chili flakes. Cook for another 30 seconds until the garlic is fragrant.

Add the prepared Bok Choy with the butter to the pan. Cook for about 5 minutes, stirring occasionally, until the Bok Choy softens and wilts.

Pour in the tomato passata and bring the sauce to a gentle simmer. Let it simmer for a few minutes while the pasta finishes cooking.

Once the pasta is cooked, drain it and add it directly to the pan with the sauce, shrimp, and Bok Choy.

Add the capers and black olives to the pan.

Toss everything together gently to coat the pasta evenly with the sauce. If the sauce seems a bit dry, add a splash or two of the reserved pasta water to reach your desired consistency.

Serve immediately.

Enjoy this super delicious Bok Choy Pasta with Shrimp. It's a simple yet flavorful meal that's perfect for a quick weeknight dinner.