Balsamic Shrimp SpaghettiniSearing the lemon halves, makes the juice slightly sweeter in this simple yet gourmet shrimp and pasta supper.
Catelli® Protein Spaghettini
|1||bunch rainbow, red or green Swiss chard, trimmed|
|peeled and deveined, large raw shrimp|
|balsamic glaze, divided
(plus extra for garnish)
|olive oil, divided|
|hot pepper flakes|
|4||cloves garlic, minced|
|minced fresh ginger|
|each salt and pepper|
|1||Thinly slice Swiss chard, reserving stems and greens separately.|
|2||Toss shrimp with 1 tbsp (15 mL) balsamic glaze, 1 tbsp (15 mL) olive oil and the hot pepper flakes until well coated.|
|3||Set a large, cast iron skillet over medium-high heat. Add shrimp, in batches if needed, and cook for 1 to 2 minutes per side or until pink and caramelized. Remove to a plate.|
|4||Place lemon halves, cut-side-down, in skillet. Cook, without turning, for 2 to 3 minutes. Remove to the plate.|
|5||Reduce heat to medium and add remaining oil. Add Swiss chard stems and cook, stirring often, for 3 to 5 minutes. Add leaves, garlic, ginger, salt and pepper; cook, stirring often, until wilted.|
|6||Meanwhile, cook spaghettini according to package directions; reserve 1/2 cup (125 mL) pasta cooking water before draining. Add spaghettini, remaining balsamic glaze and the juice of two lemon halves to skillet; toss to combine. Drizzle in pasta water to moisten as needed.|
|7||Portion spaghettini into serving bowls and top with shrimp. Drizzle with extra balsamic glaze and serve with a lemon half.|
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