$\"\"$ <\/a>

Ruby swiss chard<\/p><\/div>\n

$\"\"$ <\/a>

Fresh onions and garlic<\/p><\/div>\n

Josh and I weren’t quite sure what to do with the gorgeous ruby swiss chard that we got from our CSA so we decided to improvise a bit by adding it to a shrimp scampi pasta dish. We thought that the copious amounts of garlic we put in our pasta would go well with the chard, and that the chard would provide a nice veggie component to an otherwise carb-heavy dish.<\/p>\n

First I chopped the swiss chard into one inch pieces, including the ruby red stalks because I loved the color. I knew they wouldn’t wilt down as much as the leaves and figured they could add some crunch to the dish. Then I washed the leaves thoroughly and spun them dry.<\/p>\n

$\"\"$ <\/a>

Chopped and washed chard<\/p><\/div>\n

Meanwhile, Josh chopped up the fresh onions and garlic that we also got from the CSA, including the green stalks of each. He set those aside in small prep bowls. We also started a pot of water to boil for the pasta.<\/p>\n

$\"\"$ <\/a>

Chopped onion and garlic (including the green tops of both)<\/p><\/div>\n

After washing and drying the shrimp (cleaning out the veins but keeping the shells on), he seared them in a hot pan with some olive oil.<\/p>\n

$\"\"$ <\/a>

Searing the shrimp<\/p><\/div>\n

Once the shrimp were cooked on both sides and had turned pink, he removed them and set them aside. Then he added more olive oil to the same pan and sauteed the garlic and onion until they started to brown slightly. We also started to cook the pasta in the boiling water at this point.<\/p>\n

$\"\"$ <\/a>

Sauteeing the garlic and onions in olive oil<\/p><\/div>\n

Next we added the swiss chard to the pan, cooking it with the garlic and onion. The chard absorbed most of the oil and took on a nice, garlicky flavor. We seasoned the chard with lots of salt and pepper.<\/p>\n

$\"\"$ <\/a>

Wilting the swiss chard in the garlic, onion, and olive oil<\/p><\/div>\n

After the chard was wilted, we removed it from the pan and deglazed with vermouth and lemon juice. We let that reduce for a bit, then tossed it with the cooked spaghetti (we had to use a larger pot for that). We added back the chard and the shrimp and mixed everything together. It was a bit dry so we added some more olive oil and lemon juice, plus a little bit of pasta water to loosen everything up.<\/p>\n

There’s really no set amount of ingredients for this recipe. Just use as much garlic and onion as you’d like, and as much olive oil\/lemon juice\/vermouth. The key is to season everything, and to make sure you taste everything, so that you adjust it all in the end. We plated up the pasta, arranged some shrimp on top, and garnished with some chopped parsley.<\/p>\n

$\"\"$ <\/a>

Shrimp scampi with swiss chard and spaghetti<\/p><\/div>\n

It’s not exactly a traditional scampi recipe, but the flavors were there and this was really easy to make. The hardest part was cleaning the shrimp, but once that was taken care of it was just a matter of cooking everything in batches, and then combining it all together in the end. The pasta ended up tasting light and lemony, with just a hint of garlic and vermouth in the background. My only adjustment to this dish would be to use even more garlic!<\/p>\n","protected":false},"excerpt":{"rendered":"

Josh and I weren’t quite sure what to do with the gorgeous ruby swiss chard that we got from our CSA so we decided to improvise a bit by adding it to a shrimp scampi pasta dish. We thought that the copious amounts of garlic we put in our pasta would go well with the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[189,15],"tags":[197,192,198,183,238,239],"_links":{"self":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3701"}],"collection":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/comments?post=3701"}],"version-history":[{"count":5,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3701\/revisions"}],"predecessor-version":[{"id":3714,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3701\/revisions\/3714"}],"wp:attachment":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/media?parent=3701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/categories?post=3701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/tags?post=3701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}