Cook the pasta in a large pot according to the package directions, in well-salted water and drain in a colander.

While pasta is in the colander, drizzle olive oil in the bottom of the same pot and heat over medium heat. Add minced garlic and cook, stirring often to prevent burning, for about 1 minute or until fragrant.

Add the shrimp, wine, red pepper flakes and kosher salt. Simmer until the shrimp begin to turn opaque, about 2 minutes. Stir in the butter and add the chard to the top of the shrimp mixture. Cover the pot without stirring and let the entire pot cook for 1 additional minute.

Uncover the pot and stir to combine. The chard should have wilted and the shrimp should be done. Add the pasta back to the pot and combine.

Serve hot with shredded Parmesan, fresh diced tomatoes and cracked black pepper.