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.
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.