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Garlic, Basil - Chard & Zucchini Shrimp Alfredo

1 lb pasta spaghetti or fettuccine

2 tbsp olive oil

2 medium cloves garlic

1 bunch Swiss chard stems thinly sliced and leaves coarsely chopped

1 medium zucchini halved lengthwise and thinly sliced

1 1/4 cups whipping cream

1 cup finely grated parmigiana reggiano

Salt and pepper

A few big handfuls of peeled shrimp

A handful of basil finely chopped

Zest of one lemon

Cook pasta in a large pot of boiling salted water until al dente, about nine minutes. Reserve about a cup of pasta water then drain the pasta in a colander. Meanwhile, heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and sauté until fragrant, about one minute. Add Swiss chard stems and zucchini, season with salt, and cook until crisp-tender, about four minutes. Stir in cream, zest and shrimp; season well with salt and bring to a simmer. Cook until shrimp or just opaque, a few minutes. Stir in swiss chard leaves and parmigiana. Return pasta to stockpot and scrape in shrimp mixture and enough pasta water to coat the pasta. Top with basil and serve

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