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Crispy Noodles w/ Spicy Garlic Shrimp
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Join Date: May 2009
Posts: 94
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Description:
Pan "fried" noodles w/ seared shrimp in a butter/lemon/garlic/red pepper sauce
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| Other: |
Ingredients: |
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Time:
45
Difficulty:
Easy
Serving Size:
3 or 4 depending upon appetite
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- 1 lb Fettucine or other broad noodle (the best quality you can find)
- 1.5 or 2 lb large, peeled, uncooked shrimp (towel them off so that they are dry).
- 2 large cloves garlic
- 4 Tbsp butter
- 2 Tbsp Olive Oil
- Juice and zest of one lemon
- 1/4 cup fresh basil (plus a little extra for garnish)
- kosher salt, black pepper and red pepper flakes to taste.
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| Preparation: |
- Prepare 1 lb noodles (fettucine or other broad noodle) according to package directions, being careful not to overcook. After draining, spread onto a kitchen towel to dry out. They won't brown or crisp if they aren't allowed to dry.
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| Instructions: |
- Things will move quickly...so have everything ready!
- In a large skillet, heat 2 Tbsp butter and 1 Tbsp olive oil over medium heat. Add your prepared noodles. They'll be clumped together but will loosen up as they heat. Your goal is to get them dry and kind of "crispy" but not too brown. Toss frequently, and add more oil of necessary.
- In another large skillet, heat 2 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Add garlic and heat briefly. Add shrimp in one layer and saute until cooked through. Add your lemon juice and zest and basil. Add the cooked/browned noodles and toss everything together, adding some salt, pepper and red pepper flakes and the extra basil).
- You can add some good parmesan if you don't mind the citrus and cheese together (I like it either way because I'm a cheese fiend...but some purists object).
- Adaptations: Add some chopped tomato and onion, or substitute sausage for shrimp. Sub some Thai ingredients (cilantro/lime juice) for the basil and lemon -- and a splash of coconut milk and fish sauce?? Once you get the pan-fried noodle recipe down, the variations are endless. It's quick too. This is one of our favorite week-night meals.
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06-06-2009, 08:33 PM
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Moderator (NayNay)
SoWal Guru
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Join Date: Aug 2005
Location: grapevine, tx. /On the road to SoWal
Posts: 20,908
Thanks: 115
Thanked 103 Times in 84 Posts
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SP, I'm printing this as I type!! Yum!! Can't wait to try it!
__________________
I love Jesus, but I drink a little. ~Gladys
DD, I toad you it was pucking hot.~~Kitty
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08-18-2009, 06:20 PM
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Beach Lover
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Join Date: Jun 2008
Location: Arlington, TX
Posts: 354
Thanks: 2
Thanked 24 Times in 20 Posts
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I want to give this a whirl, too!
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09-15-2009, 07:31 PM
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Beach Crab
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Join Date: Feb 2009
Posts: 6
Thanks: 0
Thanked 0 Times in 0 Posts
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Yummy! crispy noodles/spicy shrimp recipe
This one is a keeper. I made last night with addition of a tomato and onion I had to use or lose. Husband and I both loved this flavorful,yet light dish, the pasta was different,so good. In fact, husband just asked for the leftovers!.....and that hardly ever happens here. 
Everyone who loves shrimp ought to try this!
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09-16-2009, 04:07 PM
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Beach Dreamer
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Join Date: May 2009
Posts: 94
Thanks: 0
Thanked 41 Times in 24 Posts
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Ramsey, I'm glad you liked it! I came up with it after failing miserably to duplicate the texture of my favorite Pad Thai from a local restaurant. I could get the flavor right, but not the texture, which I attributed to my lack of a high-heat wok burner that would sear the noodles so that they'd be chewy rather than steamy. I tried pan frying them...and then they got brown (not what I was going for) but then that mistake led to this recipe. I'm sure I'm not the first one to discover "frying" cooked noodles, but it was something I had never done before. Since then, I've used the fried noodles in many different dishes in many variations. Try the fried noodles with green onions and mushrooms (browned in butter and olive oil over pretty high heat) then add a bit of white wine or sherry and a splash of cream and lots of black pepper -- I imagine that would be a good side for pork (though we do not eat meat, so I can only speculate. I'm good at speculatin'.)
I just realized the Salonika Shrimp is your recipe! I've made that one LOTS of times since you've posted...in fact I'm making it tonight!! I love how the dill adds an herby, almost citrusy note that makes it sing. It also reheats beautifully for leftovers.
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10-10-2009, 06:15 AM
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Beach Crab
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Join Date: Feb 2009
Posts: 6
Thanks: 0
Thanked 0 Times in 0 Posts
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more on shrimp and fried noodles
Sneaky Pete and all,
More kudos to you for this recipe. Love the "fried" noodle. Last night, we added can of rotele and garden peppers to shrimp for a little more kick-we love spice.
As a side note, I bought shrimp from Gerald Miller in Lynn Haven for $2.50 a lb earlier this spring! I bought a lot, but am getting low and noticed another ad in News Herald this week. This time, GIANT SHRIMP SALE (Fri, Sat, Sun.)$2.75 for 18-19 count reg. 4.99 (2.50 for 50 lbs or more.) head-on. Worth the drive to fill a cooler and your freezer. We will be going back. The shrimp are "flash frozen" and delicious.
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