Aug 08, 2016, Updated Jul 04, 2024 This pasta is easily made with whatever veggies you’ve brought home from the farmer’s market. So delicious and quick. A couple of weeks ago on Instagram I talked about starting an #itsjustdinner series, and I’m totally going to do it. What this means is: one picture + a recipe. No styled ingredients shots and step-by-step photos. (This one was edited in my phone in about 3 seconds before we gobbled it up.)
Here’s What You Need for this Chard & Zucchini Shrimp Alfredo Recipe
Chard & Zucchini Shrimp Alfredo Ingredients
To make this delicious dish, you’ll need the following ingredients: Pasta
Spaghetti or fettuccine: Or whatever you have on hand
Vegetables
Garlic Swiss chard: Swap in spinach, kale or any other green veggies. Zucchini: Add more greens instead if you prefer.
Sauce
Half-and-half: Sometimes labelled 10% cream. Keeps the sauce creamy without being too heavy. Cornstarch: Thickens the sauce without curdling. Parmigiana Reggiano: Adds a rich, savory flavor and creamy texture. Salt and pepper
Protein
Shrimp: Fresh or frozen
Variations and Substitutions
If you need to adapt this recipe, here are some great variations and substitutions:
Chicken: Substitute shrimp with diced chicken for a different protein. Vegetarian: Skip the shrimp and add more vegetables like mushrooms or bell peppers. Gluten-free: Use gluten-free pasta to accommodate dietary restrictions. Low-fat: Use whole milk instead of half-and-half for an even lighter sauce.
Grab these Tools
You’ll need a few basic kitchen tools to make this recipe:
Large pot: For boiling the pasta. Large skillet: For cooking the shrimp and vegetables. Mixing bowl: To whisk together half-and-half and cornstarch. Whisk: Ensures a smooth, lump-free sauce. Tongs: For tossing the pasta with the sauce. Zester: To zest the lemon.
How to Make Chard & Zucchini Shrimp Alfredo: An Easy Guide
This easy guide will walk you through making a creamy and delicious Chard & Zucchini Shrimp Alfredo. Let’s get started!
Prepare the Ingredients
Cook the Vegetables and Shrimp
Make the Alfredo Sauce
Combine and Serve
Chard & Zucchini Shrimp Alfredo
Creamy Alfredo pasta with shrimp and fresh market veggies. Perfect for a quick and delicious dinner. Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 4
Ingredients
1 lb pasta (spaghetti or fettuccine)2 tbsp olive oil2 medium cloves garlic, minced1 bunch Swiss chard, stems thinly sliced and leaves coarsely chopped1 medium zucchini, halved lengthwise and thinly sliced1 cup half-and-half2 tbsp cornstarch mixed with 2 tbsp cold water1 cup finely grated parmigiana reggianoSalt and pepper, to tasteA few big handfuls of peeled shrimpA handful of basil, finely choppedZest 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 mixture 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.
