Shrimp, Spaghetti, Lemon & Chard

Shrimp, Spaghetti, Lemon & Chard
Shrimp, Spaghetti, Lemon & Chard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    oz. Swiss chard, tough stems removed, remaining stems and leaves cut crosswise 1/2 inch thick

  • 1/4

    cup plus 2 Tbs. extra-virgin olive oil

  • Kosher salt

  • 1

    lb. large shrimp (31 to 35 per lb.), peeled and deveined

  • 1/4

    tsp. crushed red pepper flakes

  • 12

    oz. spaghetti

  • 1

    Tbs. finely grated lemon zest plus

  • 1/4

    cup lemon juice (from about 2 lemons)

  • 1/4

    cup heavy cream

  • Freshly ground black pepper

Directions

Rinse and drain the chard, but don't spin dry. Bring a large pot of well-salted water to a boil. Meanwhile, in a large skillet, heat 2 Tbs. of the oil over medium-high heat. Add the chard, 3 Tbs. water, and a generous pinch of salt. Cook, stirring occasionally, until wilted, about 5 minutes. Add the shrimp and pepper flakes; cook, stirring occasionally, until the shrimp is just cooked through, 3 to 4 minutes more. Remove from the heat and set aside. Boil the pasta according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Return the reserved cooking water to the pot. Add the remaining 1/4 cup oil, lemon zest, and cream. Bring to a boil, and cook until slightly thickened, about 2 minutes. Add the pasta, lemon juice, and 1/4 tsp. salt. Toss together and remove from the heat. Add the chard mixture and toss for about 1 minute to allow the pasta to absorb some of the sauce. Season to taste with salt and pepper, and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: