Shrimp and Chard Pasta

A very fast meal.  You can have it done in about 20 minutes

  • 8 oz dried pasta
  • 6 canned anchovies fillets with their oil
  • 4 garlic cloves
  • ½ tsp red pepper flakes
  • 1 bunch swiss, red or rainbow chard
  • 1 pound shelled raw shrimp
  • 4 tsp olive oil
  • 2 tsp capers
  • 1 can diced tomatoes


Put a large pot of lightly salted and oiled water on the stove to boil.  While water is coming to a boil, open anchovy and tomato cans.  Peel and mince garlic, strip leaves from chard and chop leaves and stems separately and rinse them off. Add pasta to the boiling water and set the time for 10 minutes. Heat anchovies and their oil over medium high heat in a work or large skillet.  Add minced garlic and pepper flakes.  Add chopped chard stems and cook for about 2 minutes.  While stems are cooking peel and devein shrimp.  Interrupt this to add the leaves to the pan and stir occasionally.  Cook chard for about 5 more minutes.  Finish peeling and deveining shrimp.  When chard is reduced to about ¼ its original size and liquid has boiled away, turn the chard into a  bowl.  Heat the 2 tsp oil in the wok till hot and add shrimp.  Stir fry them until they turn pink.  Add them to the chard bowl.  Add the tomatoes and capers to the wok and cook until liquid has evaporated.  When pasta timer goes off, drain pasta and return it to the pasta pot.  Add tomatoes and remaining olive oil and mix well.  Stir in chard and shrimp.  Makes 4 servings.

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