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Sauteed Shrimp and Red Chard

Makes: 6 servings Prep 10 mins Cook 10 mins

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 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