SHRIMP SUMMER PASTA INGREDIENTS
DIRECTIONS
2 portions of your desired noodles (I used fettuccine for this recipe)
1. I n a pot with boiling water and a pinch of salt, cook noodles until al denté.
2 tbsp butter
2. I n a large frying pan set to medium heat, add butter, sundried tomatoes and oil, garlic, sweet onion, chilli flakes, sriracha, and shrimp. Cook until shrimp is almost opaque.
1 tbsp sun-dried tomato, chopped 1 tsp oil from the sundried tomato jar 2 cloves garlic ½ sweet onion, thinly sliced ½ tsp chilli flakes 1 tsp sriracha 8-10 shrimp 1 cup chopped Swiss chard ¼ cup corn 3 tbsp salted pasta water Freshly shaved parmesan
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Photo by Vicki Bartel
3. O nce the shrimp is about done, add the Swiss chard, and corn. Once it’s cooked, add 3 tbsp of the salted pasta water and stir. Let it continue to cook/boil for a min or until the water has almost evaporated, leaving behind a light sauce. 4. A dd the cooked noodles to the pan and combine all the ingredients. 5. L ast, sprinkle fresh parmesan over top and enjoy! W.E.
