Shrimp & Chard Linguini
We’re off this weekend to Seattle for Amerivespa. They’re calling it “a meetup for scooter afficionados.” I’d say Andrew more than qualifies. He’s been borderline obsessed since he got his, and the fact that this year’s meetup is in Seattle, it’s icing on the cake. There will be events and rides to go on. They’re expecting thousands of people. It’s the largest meetup in the US. And before you ask, no we’re not riding the scooter up there. Andrew considered it with me following behind in the car, but it is really a long way to ride only to ride all weekend. He’s bumming space in a friend’s trailer to tow the scooter up. Fun times shall be had by all.
Pasta grows. I’m not telling you anything new, but it’s really frustrating sometimes. Pasta for one grows into more like ‘pasta for one and a half, or more like two, and I’m probably going to eat all of it.‘ I’m a glutton for punishment. I had a bunch of random things in the freezer and I really didn’t want to go to the store for some reason, which is pretty much the epitome of lazy since I can see it from the kitchen window, but I was by myself. When I’m cooking by myself for myself, we all know I make some weird stuff. This is probably a little less weird in the spectrum of weird. I mean, the NY Times inspired it. They don’t do weird things, do they? Of course not.
I’ve been on a shrimp kick lately. Most notably was some seafood gumbo from EAT: An Oyster Bar and holy crap it was good. Giant shrimp and oysters in a most lovely brothy dark roux over rice. I’m inspired. I haven’t had that good of a gumbo since that class I went to. Not that I’ve been eating a lot of gumbo, but still. Maybe I should add that to the list soon.
ANYWAY shrimp. Frozen shrimp. Frozen Swiss chard. Chilies. Pasta. Dinner is served.
Inspiration: NY Times
Ingredients
- 6oz dried linguine
- 1/2lb medium peeled, deveined shrimp
- 1 cup frozen red chard
- 1/2 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 Thai chili, sliced
- 1/4 teaspoon fresh grated ginger
- Splash of sherry vinegar
- salt and pepper
Preparation
Bring a large pot of water to boil and cook the pasta according to the package. Drain and set aside some of the pasta water.
In a large skillet, heat the olive oil on medium heat. Add the shrimp and season with salt and pepper. Cook them on each side for about two minutes each. They’ll start to brown. Remove the shrimp to a plate and set aside. Add the garlic, Thai chili, and the ginger. Stir constantly until the garlic starts to brown. Stir in the chard and incorporate. Add a splash of water and cover the pan until the chard is warmed through. Add the shrimp back to the pan and stir so it reheats.
Add the pasta and toss with the shrimp and vegetables. Add pasta water as needed to keep it from being too dry. Drizzle in the vinegar and season with salt and pepper to taste.