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+ servings

Chard & Zucchini Shrimp Alfredo

Prep Time 10 mins
Cook Time 20 mins
Servings 4


  • 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 1/4 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


  • 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.