Garlic Shrimp with Noodles
"A simple, fast, and delicious recipe! Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp."
photo by GrandmaG
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 16 ounces uncooked rice or 16 ounces egg noodles
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1 tablespoon butter
- 10 cloves garlic, minced
- 1 scallion, chopped
- 1 lb shrimp, shells removed and de-veined
- 1 1⁄2 cups whole milk
- 1 cup grated parmesan cheese
- 2 tablespoons butter
- 1⁄8 - 1⁄4 teaspoon cayenne pepper, to taste
- 1 tablespoon lime juice
directions
- Cook the noodles according to package directions; drain, set aside.
- Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes.
- Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook).
- Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes until sauce is created.
- Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy!
- Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was the easiest recipe I have ever used for shrimp! This was the best tasting sauce by far. I used egg noodles, and added a bag of broccoli into the sauce before serving. I also used Tony Catchers Cajun seasoning in place of the cayenne pepper-because I didn't have any. The whole family LOVED this dish! I will be making this again-it is a keeper!!! -
This was excellant! Had the same problem with thickening as others, so just add a couple tbsp of flour. Will definitely make it again! -
I followed the recipe but I added lobster with the shrimp. It was excellent. I did add a little cornstarch to thicken the sauce. I will make this again. In fact I have to make it for some of my h.s. students since they feel in love with the smell of the leftovers. -
OH MY WORD HOW GOOD! I just love garlic and this has loads of it! The garlic was not so "over powering" like I though it would be. I could still taste the flavor of the shrimp, parmesan cheese and cayenne pepper. BTW I used 1/4 teaspoon, when I tasted the sauce by itself I thought it would be to hot, but when added to the noodles it was milder. Also the sauce didn't thicken like I thought it should have so I added 2 teaspoons corn flour. Very Good recipe! I will be cooking this one often! Simple and Quick after work meal. Thanks for sharing!
Tweaks
-
This was the easiest recipe I have ever used for shrimp! This was the best tasting sauce by far. I used egg noodles, and added a bag of broccoli into the sauce before serving. I also used Tony Catchers Cajun seasoning in place of the cayenne pepper-because I didn't have any. The whole family LOVED this dish! I will be making this again-it is a keeper!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
