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Swiss Chard & Shrimp Sauté with Zoodles
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5 from 1 vote

Swiss Chard & Shrimp Sauté with Zoodles

Course: Main Course
Author: Ann Timm


  • 4 medium organic zucchini or 12 oz. of your favorite pasta
  • 1 bunch Swiss chard
  • 3 tablesoons extra virgin olive oil
  • 5 to 6 green onions thinly sliced
  • 5 to 6 garlic cloves finely minced
  • 12 oz. frozen shrimp peeled, cleaned & tail-off (thawed)
  • 2 tbsp fresh lemon juice about 1/2 of a lemon
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • Optional: 1 cup cubed feta cheese
  • Sea salt and fresh-ground black pepper


  • Spiralize zucchini into noodles, set aside. (Or cook 12 oz. of your favorite pasta according to the instructions on the package.)
  • Remove stems from the Swiss chard and cut leaves into 1-inch pieces as shown in photo above.
  • In a large skillet over medium-high heat, add olive oil, green onions and garlic. Sauté about 1 to 2 minutes until onion begins to soften.
  • Add the shrimp and toss well to coat. Then add the lemon juice to the skillet and give it a quick stir. Top with the Swiss chard.
  • Cover the pan to allow the chard to wilt about 3 to 5 minutes.
  • Next, add the zucchini noodles and toss well with the chard mixture. (If using pasta instead, add in place of the zoodles.)
  • Cover pan and allow zoodles to warm about 2 to 3 minutes.
  • Remove skillet from the heat and toss together to combine. Season with salt and pepper to taste. Divide among four bowls and top with cubed feta, if desired.