I should have taken a picture!

I wish I had taken a picture but I just now thought of that - I made the most incredible Garlic Shrimp and Chard over Spaghetti for dinner tonight. WOW, the shrimp was cooked perfectly and the flavors melded just right - you could taste everything but nothing was too much.

1 lb super jumbo wild-caught shrimp (15 shrimp) peeled, tail-less, NOT butterflied
1.5 cups chard cut into 1/3 inch strips
2 medium cloves garlic pressed
6 tablespoons butter
salt
pepper
Old Bay Seasoning
5 cups al dente cooked long pasta
1/4 cup shredded Italian hard cheese
1/3 cup Daisy sour cream (no other brand will do!)

While the pasta is cooking prep all the other ingredients then heat a large wok-type skillet on medium high heat. Add 2 TBS butter to pan, when melted add garlic out of the press, salt, pepper and Old Bay. When bubbling add in all shrimp and stir until they are all coated with the seasoned butter. Cook shrimp for 2 minutes, turning them over every 30 seconds. Remove the shrimp from the pan and set aside. Add 2 more TBS of butter to pan, when melted add the chard. The pasta should be done by now (8 min) so drain that in a colander and set it aside. Cook the chard until it's wilted then add the last 2 TBS of butter. When that has melted, dump in the completely drained pasta, stirring thoroughly to mix, then dump the shrimp on top - do not stir the shrimp in! Cover and cook for 1 min then turn off the heat, sprinkle on the cheese, dollop on the sour cream, cover it back up and let it sit on the stove for another minute. Uncover, gently fold all ingredients together and transfer into a pasta dish and set it in the middle of the table. It fed 4 people.
This would have been great with a bottle of red wine!