I came up with this dish tonight while trying to use up some of the veggies from my CSA share. It was pretty delicious, if the empty pot was any indication.
Swiss Chard & Shrimp Pasta
1/2 pound frozen, cooked salad shrimp, thawed and drained
3/4 pound egg noodles (about 1/4" wide), cooked and drained
2 medium ripe tomatoes, chopped
1/2 cup diced onion
10 stems Swiss chard; stems sliced 1/2" wide, leaves sliced in 1/4" wide ribbons
2 1/2 tsp Penzey's Pasta Sprinkle (can be ordered from http://www.penzeys.com/)
2 Tbs olive oil
1/4 cup heavy cream
2 Tbsp butter
1/2 cup shredded Italian style cheeses (I used Sargento 6 cheese Italian); plus more for garnish
In same pan noodles were boiled, heat oil over medium high heat. Add tomatoes, onion, and Swiss chard stems. Cook, stirring frequently, for about 5 minutes until the onions are translucent and stems are crisp tender. Add the Swiss chard leaves and cook, stirring often for about 3-5 minutes more or until leaves are cooked to your liking. Add shrimp and noodles. Cook, stirring frequently, until shrimp and noodles are warmed through. Add in butter, cream, and cheese. Toss well until cheese and butter are melted. Serve with a tossed green salad.
This served 4 people.
I use a lot of Penzey's spices. I stumbled upon them online one day and I've been hooked ever since. The prices are about the same as in the local grocery stores, but the quality is so much better. The spices are fresher and my cooking has never tasted better. They also have a huge selection, including spices you may not have ever heard of.
If you are lucky enough to live near one of their stores, it's worth a trip. They have samples in glass jars so you can smell each spice before buying.
Enjoy!
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