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Spaghetti with Shrimp, Lemon, and Chard

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Serves 4

  • by from Fine Cooking
    Issue 139

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.

  • 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

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.

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

Photo: Scott Phillips

Delicious, easy and fast

This is a delightful recipe! I always sauté 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!

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.

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!

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