April 18, 2011

Spicy Garlic Shrimp and Zucchini over Egg Noodles

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I guess by now you can start to see that I love shrimp. The best memories I have of shrimp are on Christmas morning when the whole family would get together at my grandmothers house and we would wait for the shrimp cocktail to come out. As that platter would come down the steps to the coffee table you could see everyone start to migrate. We would take the closest seat you could to reach the platter and if you were 'beat for a seat', people would start to take their places on the floor around the coffee table just to make sure you were in full reach of the shrimp cocktail so you could hoard as many of them as you could into your mouth... because you knew they were going to be gone before you could blink an eye.  
Needless to say shrimp has always been a favorite of mine. Shrimp also goes amazingly with so many dishes. You can have shrimp in tacos, over pasta, on grilled skewers or even, as I mentioned above, on its own with a little cocktail sauce. Tonight I wanted a very light pasta with meaty shrimp and to make this a full-blown one-dish-dinner, I added zucchini for my veggie...plus it added a nice coloring to my dish.

The garlic and white wine "dressing" to my egg noodles and shrimp was fabulous. It was so light and refreshing, with our added passion for spice. Zucchini is also a great vegetable that I like to use because in instances such as this dish, it creates another meaty-textured ingredient that blends so beautifully with spiced shrimp, white wine and garlic.

Loved it! It was a very filling and delicious dinner without any of the guilt... my favorite type of meals. Paired with a crisp Sauvignon Bordeaux, this dinner was top notch.

Spicy Garlic Shrimp and Zucchini over Egg Noodles
Recipe and photos by A Healthy Jalapeno

2 ounces whole wheat egg noodles
4 ounces shrimp, peeled and deveined
1 lg zucchini, halved and sliced
½ tbsp extra virgin olive oil
½ tbsp butter
1 huge garlic clove or 2 small ones, minced
1 tsp minced shallot
¼ tsp red pepper flakes (or to taste)
½ lemon
1 ounce dry white wine
1 tbsp parmesan cheese

Cook the egg noodles in boiling salted water. Drain and set aside.

In a cast iron or regular non-stick skillet, heat the oil and butter together. When hot, add the shallot and sauté for 2 minutes or until soft. Add the garlic and red pepper flakes and sauté for 30 seconds then add in the zucchini and saute. 

Add the shrimp, wine, and lemon juice and cook for 1 minute until the shrimp are pink and curled.

Season the sauce with salt and pepper, to taste, and then add the hot egg noodles. Serve with Parmesan cheese on top.


For defrosting frozen shrimp:
Open the bag and dump the frozen shrimp into room temperature water in a bowl and let sit, dumping and re-filling the water until de-thawed.


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