My family doesn’t eat a lot of shrimp. We like it (even my kids!) but I don’t always think about fixing it for dinner. Lately, however, this dish has become a favorite for hot summer days. It’s light, but filling. And, best of all, it cooks up quickly on the stove. You probably don’t need a recipe for it, but I wrote up some details of what I do for this mild, tasty dish. Why not make it for lunch, too?
Easy Garlic Shrimp Pasta
1 lb. uncooked shrimp, fresh or frozen
3 TBSP butter
1 TBSP olive oil
4 garlic cloves, finely chopped
7 oz. rice noodles
- In a large bowl, pour boiling water over rice noodles and soak for about 10 minutes. Drain water from noodles and set aside.
- Prepare the shrimp, if necessary. If frozen, thaw first. Remove tail, shell, and devein.
- In a medium to large skillet, heat butter and olive oil over moderate heat. Add the garlic and cook one or two minutes, until aromatic.
- Raise the heat to medium or medium-high and add the shrimp. Sauté the shrimp in the garlic butter until the shrimp turns pink — about five minutes.
- Place the noodles, now hydrated, in the skillet and toss. Cook for a few minutes until they are heated through. Serve and enjoy.
- Serves 4.
- I like to buy uncooked shrimp, but pre-cooked shrimp works, too. Just don’t cook it as long. It only needs to be heated through for a few minutes.
- To thaw frozen shrimp, place in a colander over a bowl and put in the refrigerator overnight. Or, if you’re like me, wait until dinner time. Then, place the frozen shrimp in a colander over a bowl and fill with cold water. Change the water every five minutes until shrimp is thawed, usually 15-20 minutes.
- Any rice noodles will work, but I particularly like Thai Kitchen Wide Rice Noodles.
For more gluten-free dinner ideas, check out today’s edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.