Shrimp, Spaghetti, Lemon & Chard

By Snook

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

Preparation

Step 1

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.