Sauteed Shrimp and Red Chard
- cal. (kcal) 468
- Makes: 6 servings
- Prep: 10 mins
- Cook: 10 mins
cloves garlic, sliced
medium shrimp, shelled and deveined
red chard, stems cut off and reserved (see Note); leaves cut into 1-inch slices
(17.5 ounces) whole-wheat spaghetti (such as De Cecco)
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook 30 seconds. Season shrimp with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Add shrimp to skillet and cook 2 minutes per side. Remove to a plate and keep warm.
- Add chard leaves to skillet and season with the remaining 1/2 teaspoon of salt, 1/8 teaspoon pepper and the oregano. Reduce heat to medium-low. Cook 4 to 5 minutes until tender. Add shrimp back into skillet. Cover and set aside.
- Meanwhile, cook pasta following package directions, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with shrimp mixture and remaining 2 tablespoons oil. Add enough of the pasta water to create a sauce. To serve, transfer to a large bowl and sprinkle with cheese.
Nutrition Information for Sauteed Shrimp and Red ChardServings Per Recipe: 6
PER SERVING: 468 cal., 14 g total fat (3 g sat. fat), 122 mg chol., 671 mg sodium, 61 g carb. (11 g fiber), 31 g pro.