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Shrimp Summer Pasta

Author: Mona Elkadri
Photographer: Vicki Bartel
2 years ago
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  • 2 portions of your desired noodles, I used fettuccine for this recipe
  • 2 tbsp butter
  • 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


  1. In a pot with boiling water and a pinch of salt, cook noodles until al denté.
  2. In 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.
  3. Once 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. Add the cooked noodles to the pan and combine all the ingredients.
  5. Last, sprinkle fresh parmesan over top and enjoy!

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