Serves 4 to 6

1⁄4 cup Butter melted
3 teaspoons olive oil (for the sauté)
4 tbsp. olive oil (for the roux)
8 oz. mushrooms­ (baby portabellas)
2 cloves garlic minced
1 jalapeno stemmed, seeded and sliced
1⁄4 cup green onion sliced
1⁄2 teaspoon thyme
1⁄2 teaspoon oregano
1⁄4 teaspoon rosemary
2 roma tomatoes diced
5 cups Swiss chard­ rinsed, stemmed, and chopped
1 lb. med/large shrimp peeled and deveined sliced into thirds
1⁄4 cup green or black olives, sliced
Salt and pepper to taste
1 tbsp. Texas Gourmet Sidewinder Searing Spice or any blackening/cajun spice
1⁄2 teaspoon crushed red pepper

4 tbsp olive oil
4 tbsp Flour
3 cups seafood or vegetable stock
1⁄4 teaspoon chicken bouillon
1⁄4 cup cream or half and half
1/3 cup fresh grated parmesan
1 tbsp capers
3 cups cooked Rigatoni or penne pasta.
8-inch casserole dish, greased
1⁄4 cup parmesan and 1⁄4 cup bread crumbs, mixed together

Melt butter and olive oil over medium heat.

Add mushrooms, green onion, jalapeño, and garlic. Sauté for 4­5 minutes then add chard, tomatoes, thyme, oregano, rosemary and olives and cook for 3 to 4 minutes.

Add shrimp, crushed red pepper and Texas Gourmet Sidewinder Searing Spice. Cook for 2 to 3 minutes on med/ high heat then set aside.

Roux: Heat olive oil and flour over medium heat and stir with a whisk until well blended. Continue stirring for 5 to 7 minutes to add color, then slowly stir in stock until combined. Add cream, parmesan cheese, capers and pasta.

Next, stir in shrimp and vegetable mixture until combined.

Place in a greased 8×8 casserole dish.

Dust with parmesan and bread crumb mixture.

Bake in preheated 375 degree oven for 20 minutes or until bubbly.

Serve with tossed salad, some good garlic toast and a glass of your favorite red or white wine.

Bon Appétit!

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