Swiss Chard, Shrimp and Pasta

I do love Swiss Chard! FairHaven had some beautiful bunches this week, large sturdy green leaves with the beautiful red, yellow, pink stems! Art indeed! This is a quick meal, great for during a busy week! Okay so this is meal # 2 from the bounty of thursday market!!

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1 lb shrimp raw, shelled and deveined (I usually get the frozen then I have it on hand)

1 bunch FariHaven Swiss Chard

1 lb pasta (fettuccine, linguine or spaghetti)

3 cloves of fresh garlic, finely minced

s/p

hot pepper flakes (optional)

5-6 tbsp olive oil

2 tbsp butter

zest and juice of 1/2 fresh lemon

shaved hard cheese (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions.

 If you are using frozen shrimp defrost according to package directions.

Rinse and drain the Swiss Chard. Cut the stems off, (save them in a freezer bag, you can add them to stocks that you make). Stack half the leaves and roll like a cigar.  Stack and cut remaining leaves.

copyright catmacera2012

                                                           copyright catmacera2012

Slice the roll into about 1" pieces. 

 

In a large skillet over medium heat place about 3 tbsp olive oil. Add in minced garlic. Let cook for about1 minute,  Add in the sliced Swiss Chard, toss to coat in garlic and oil. Season lightly with salt and pepper.  Allow to cook down and becomes a nice dark green. Transfer to the serving bowl. Set aside.

Add remaining oil and butter to pan with the red pepper flakes. Cook for about 30 seconds. Add in shrimp. Cook for about 1-2 minutes per side. Add in lemon juice, adjust seasoning. Return the Swiss Chard to pan toss to combine.

Drain pasta, place in serving bowl and pour the pasta over top. Toss to combine. Add shaved cheese.

This will serve 4 at $3.50 per person!