Chef ChatChef:
Julie Logue-Riordan |
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Food Mood:
Fish and Seafood |
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Cuisine:
Regional American |
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Description |
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| This colorful and tasty dish is as pleasing the palate as it is to the eye. It is simple and easy to make. If you do not have shrimp you could substitute, scallops or crab or a combination. Also, spinach is a fine substitution for the chard. | |
Servings: 6 |
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Ingredients |
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| 1 lb dried pasta shells Salt 2 Tbsp olive oil 2 small clove of garlic, minced 1 small yellow onion, finely chopped 8 crimini mushrooms, sliced 1 lb shrimp, peeled and deveined 8 oz heavy cream or creme fraiche 4 cups green chard, sliced thin (chiffonade) Sea salt and fresh ground black pepper 1/4 lb parmagiano reggiano, finely grated Hot pepper flakes |
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Method |
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| Bring 4 quarts of water to a boil; add 2 teaspoons of salt and the pasta. Cook until al dente. While the pasta is cooking in a saute pan heat olive oil saute garlic gently for about 1 minute. Add onion and cook until translucent over medium heat. Add mushrooms and season with salt. Cook mushrooms until they have released their moisture, about 5 minutes. Add the shrimp and stir until almost cooked about 2 minutes. Then add the chard. Cook for about 3 minutes over medium high heat. Add the heavy cream and bring to a boil. Stir in the parmagiano reggiano. Season with sea salt, black pepper to taste. Serve in warm shallow bowls. Pass the hot pepper flakes separately. |
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Prep time: |
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