Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spaghetti with Shrimp, Lemon, and Chard

Article Image
Scott Phillips

Servings: 4

Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream ties everything together.

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

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 130
      Sodium (mg): 420
      Carbohydrates (g): 46
      Fiber (g): 4
      Protein (g): 24

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • MeredithK | 11/12/2016

    Delicious, easy and fast

  • 1newskibum | 09/18/2016

    This is a delightful recipe! I always saut my stems from my Swiss chard. Why not! I do grow in my yard. I added some fresh basil and shallots. What a hit! Easy and quick when you have a bag of shrimp in freezer for a quick dinner. Also used capellini for a lighter pasta. The cream mixture didn't thicken, but no problem. A keeper!

  • italophil22 | 06/13/2016

    Excellent. I had a bag of fresh tender young chard leaves. The recipe could have absorbed a lot more of the young leaves (by weight) than the mature chard the recipe seems to be scaled for. Nonetheless a nice fresh tasting recipe.

  • Aisleleven | 05/24/2016

    Great recipe. Came together super fast and easily. I hate when I read reviews that say "I followed the recipe exactly but and then they substituted something" but, I followed the recipe exactly and added some thinly sliced shallot to the chard and some fresh chopped basil at the end. Delish! My husband gobbled it up...will definitely make again!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks