Chard & Zucchini Shrimp Alfredo
Creamy Alfredo pasta with shrimp and fresh market veggies. Perfect for a quick and delicious dinner.
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
- 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
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.
Nutrition
Calories: 614kcal | Carbohydrates: 68g | Protein: 34g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 130mg | Sodium: 520mg | Potassium: 572mg | Fiber: 3g | Sugar: 6g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 428mg | Iron: 2mg