^[1]

^[2]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

Ingredients:

1 lb. uncooked shrimp, fresh or frozen
3 TBSP butter
1 TBSP olive oil
4 garlic cloves, finely chopped
7 oz. rice noodles

Directions:

1. In a large bowl, pour boiling water over rice noodles and soak for about 10 minutes. Drain water from noodles and set aside.
2. Prepare the shrimp, if necessary. If frozen, thaw first. Remove tail, shell, and devein ^[3].
3. 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.
4. 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.
5. Place the noodles, now hydrated, in the skillet and toss. Cook for a few minutes until they are heated through. Serve and enjoy.

Additional Notes:

• 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 ^[4].

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 ^[5].