Creamy, lightened-up, lemony alfredo pasta with shrimp and market vegetables, easily adaptable to whatever is in season. Comforting, hearty and healthy.
This pasta is easily made with whatever veggies you’ve brought home from the farmer’s market. So delicious and quick.
A couple of weeks ago on Instagram I talked about starting an #itsjustdinner series, and I’m totally going to do it.
What this means is: one picture + a recipe. No styled ingredients shots and step-by-step photos. (This one was edited in my phone in about 3 seconds before we gobbled it up.)
Here’s What You Need for this Chard & Zucchini Shrimp Alfredo Recipe
Chard & Zucchini Shrimp Alfredo Ingredients
To make this delicious dish, you’ll need the following ingredients:
Pasta
- Spaghetti or fettuccine: Or whatever you have on hand
Vegetables
- Garlic
- Swiss chard: Swap in spinach, kale or any other green veggies.
- Zucchini: Add more greens instead if you prefer.
Sauce
- Half-and-half: Sometimes labelled 10% cream. Keeps the sauce creamy without being too heavy.
- Cornstarch: Thickens the sauce without curdling.
- Parmigiana Reggiano: Adds a rich, savory flavor and creamy texture.
- Salt and pepper
Protein
- Shrimp: Fresh or frozen
Variations and Substitutions
If you need to adapt this recipe, here are some great variations and substitutions:
- Chicken: Substitute shrimp with diced chicken for a different protein.
- Vegetarian: Skip the shrimp and add more vegetables like mushrooms or bell peppers.
- Gluten-free: Use gluten-free pasta to accommodate dietary restrictions.
- Low-fat: Use whole milk instead of half-and-half for an even lighter sauce.
Grab these Tools
You’ll need a few basic kitchen tools to make this recipe:
- Large pot: For boiling the pasta.
- Large skillet: For cooking the shrimp and vegetables.
- Mixing bowl: To whisk together half-and-half and cornstarch.
- Whisk: Ensures a smooth, lump-free sauce.
- Tongs: For tossing the pasta with the sauce.
- Zester: To zest the lemon.
How to Make Chard & Zucchini Shrimp Alfredo: An Easy Guide
This easy guide will walk you through making a creamy and delicious Chard & Zucchini Shrimp Alfredo. Let’s get started!
Prepare the Ingredients
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta until al dente according to package instructions. Drain and set aside.
- Prep the Vegetables: While the pasta cooks, thinly slice the Swiss chard stems and chop the leaves. Halve the zucchini lengthwise and slice thinly. Mince the garlic.
Cook the Vegetables and Shrimp
- Sauté the Garlic and Chard Stems: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the Swiss chard stems and sauté until tender, about 3-4 minutes.
- Add Zucchini and Shrimp: Stir in the sliced zucchini and cook until tender, about 3 minutes. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
Make the Alfredo Sauce
- Combine Half-and-Half and Cornstarch: In a medium bowl, whisk together half-and-half and cornstarch until smooth.
- Thicken the Sauce: Pour the half-and-half mixture into the skillet, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
Combine and Serve
- Add Cheese and Seasoning: Remove the skillet from heat and stir in the grated parmigiana reggiano until melted. Season with salt and pepper to taste.
- Toss with Pasta: Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Garnish: Stir in the chopped basil and lemon zest. Serve immediately.
Chard & Zucchini Shrimp Alfredo
Creamy Alfredo pasta with shrimp and fresh market veggies. Perfect for a quick and delicious dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
1 lb pasta (spaghetti or fettuccine)
2 tbsp olive oil
2 medium cloves garlic, minced
1 bunch Swiss chard, stems thinly sliced and leaves coarsely chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 cup half-and-half
2 tbsp cornstarch mixed with 2 tbsp cold water
1 cup finely grated parmigiana reggiano
Salt and pepper, to taste
A few big handfuls of peeled shrimp
A handful of basil, finely chopped
Zest of one lemon
Instructions
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the Swiss chard stems and sauté until tender, about 3-4 minutes. Stir in the zucchini and cook until tender, about 3 minutes. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
In a medium bowl, whisk together half-and-half and the cornstarch mixture until smooth. Pour the mixture into the skillet, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
Remove the skillet from heat and stir in the grated parmigiana reggiano until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss until well coated with the sauce.
Stir in the chopped basil and lemon zest. Serve immediately.
Notes
- Ingredient Tips: Use fresh garlic and freshly grated parmigiana reggiano for the best flavor.
- Cooking Tips: Make sure to whisk the cornstarch into the cold half-and-half to avoid lumps. Cook the shrimp just until they turn pink to prevent them from becoming tough.
- Serving Tips: Garnish with extra basil and lemon zest for a fresh finish.
- Substitutes: Substitute shrimp with diced chicken or additional vegetables for a vegetarian option. Use gluten-free pasta if needed.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the sauce.
Chard & Zucchini Shrimp Alfredo
Ingredients
- 1 lb pasta spaghetti or fettuccine
- 2 tbsp olive oil
- 2 medium cloves garlic minced
- 1 bunch Swiss chard stems thinly sliced and leaves coarsely chopped
- 1 medium zucchini halved lengthwise and thinly sliced
- 1 cup half-and-half
- 2 tbsp cornstarch mixed
- 1 cup finely grated parmigiana reggiano
- Salt and pepper to taste
- A few big handfuls of peeled shrimp
- A handful of basil finely chopped
- Zest of one lemon
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the Swiss chard stems and sauté until tender, about 3-4 minutes. Stir in the zucchini and cook until tender, about 3 minutes. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
- In a medium bowl, whisk together half-and-half and the cornstarch until smooth. Pour the mixture into the skillet, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
- Remove the skillet from heat and stir in the grated parmigiana reggiano until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Stir in the chopped basil and lemon zest. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
