Sauteed Shrimp and Red Chard

Sauteed Shrimp and Red Chard
Servings: 6 Prep 10 mins Cook 10 mins


  • 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

Make It

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; Amount Per Serving: 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.