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Sauteed Shrimp and Red Chard

Makes: 6  servings Prep 10 mins Cook 10 mins
Sauteed Shrimp and Red Chard
  • 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


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 facts
  • Servings Per Recipe 6
  • cal.(kcal)468
  • Fat, total(g)14
  • chol.(mg)122
  • sat. fat(g)3
  • carb.(g)61
  • fiber(g)11
  • pro.(g)31
  • sodium(mg)671
  • Percent Daily Values are based on a 2,000 calorie diet