Chard & Zucchini Shrimp Alfredo
Creamy alfredo pasta with shrimp and market veggies, easily adaptable to whatever is in season + the #itsjustdinner situation and thoughts on social media (lookin' at you, Instagram stories).
Servings: 4
Ingredients
- 1 lb pasta spaghetti or fettuccine
- 2 tbsp olive oil
- 2 medium cloves garlic
- 1 bunch Swiss chard stems thinly sliced and leaves coarsely chopped
- 1 medium zucchini halved lengthwise and thinly sliced
- 1 ¼ cups whipping cream
- 1 cup finely grated parmigiana reggiano
- Salt and pepper
- A few big handfuls of peeled shrimp
- A handful of basil finely chopped
- Zest of one lemon
Instructions
- Cook pasta in a large pot of boiling salted water until al dente, about nine minutes. Reserve about a cup of pasta water then drain the pasta in a colander.
- Meanwhile, heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and sauté until fragrant, about one minute. Add Swiss chard stems and zucchini, season with salt, and cook until crisp-tender, about four minutes. Stir in cream, zest and shrimp; season well with salt and bring to a simmer. Cook until shrimp or just opaque, a few minutes. Stir in swiss chard leaves and parmigiana.
- Return pasta to stockpot and scrape in shrimp mixture and enough pasta water to coat the pasta. Top with basil and serve.