Name: Garlic shrimp and rainbow chard over quinoa pasta
Ingredients: _Garlic shrimp_; 3/4 pound peeled and deveined medium or large shrimp; 4 cloves garlic, minced; 2 tablespoons white wine; kosher salt and black pepper; 4 tablespoons softened butter; 2 tablespoons almond or corn flour; 2 tablespoons chopped parsley, garnish; _Rainbow chard_; 1 bunch rainbow chard; 1/2 tablespoon olive oil; 1/2 tablespoon sesame oil; 2 cloves garlic minced; 1 teaspoon ground ginger; Coarse salt and ground pepper, to taste; 1/2 teaspoon crushed red pepper, garnish; Sesame seeds, garnish; _Quinoa pasta_; 8 oz quinoa pasta; 1 tablespoon olive oil; Pinch of kosher salt; Option: More chopped flat leaf parsley & a squeeze of lemon juice for the end.

Instructions

_For the garlic shrimp_:
Heat oven to 425º F.
In a baking dish, combine the shrimp, garlic, white wine, ½ teaspoon salt, and ¼ teaspoon pepper.
Dot the softened butter and sprinkle the flour over the shrimp.
Bake until the shrimp are opaque throughout, 15 to 18 minutes. Sprinkle chopped parsley on top.
_For the rainbow chard_:
Separate stems and leaves from chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems and minced garlic; cook stirring often until stems soften, 2-3 minutes. Season with ground ginger, and salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes. Garnish with crushed red pepper and sesame seeds
_For the quinoa pasta_:
Find a good quinoa pasta and cook according to package's directions. Drain and drizzle olive oil and a pinch of kosher salt on top, tossing the pasta.
_Serve_:
To plate, place the quinoa pasta on the bottom. Then add the cooked chard on top. Finally add the shrimp on top. Sprinkle with more pieces of flat leaf parsley and a squeeze of lemon juice if desired.