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Sauteed Shrimp and Red Chard

Sauteed Shrimp and Red Chard

Nutrition Facts
  • cal. (kcal) 468
Sauteed Shrimp and Red Chard
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 6 people

Ingredients

  • 4 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 1 1/4 pounds medium shrimp, shelled and deveined
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound red chard, stems cut off and reserved (see Note); leaves cut into 1-inch slices
  • 1/2 teaspoon dried oregano
  • 1 package (17.5 ounces) whole-wheat spaghetti (such as De Cecco)
  • 1/3 cup grated Parmesan

Directions

  1. 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.
  2. 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.
  3. 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 Chard

Servings 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.

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