Lemon-Butter Egg Noodles with Shrimp and Peas
Ingredients
- 8 ouncesegg noodles
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonbutter
- 3 clovesgarlic
- 1 cupfrozen peas
- 1lemon
- ½ cupvegetable broth
- ·salt
- ·black pepper
- 2 tablespoonfresh dill (optional)
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-done.
- 02
Mince 3 cloves garlic.
- 03
Halve 1 lemon and set aside for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- 02
Meanwhile, heat 1 1/2 tablespoons butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. Once butter is foaming, add shrimp and cook 2 to 3 minutes per side until pink. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in vegetable broth and add frozen peas. Simmer for 2 minutes, then stir in the cooked noodles and shrimp. Juice the lemon and stir in half the juice (about 1 1/2 tablespoons). Taste and adjust seasoning with salt, pepper, and remaining lemon juice.
- 05
Divide among bowls and top with fresh dill if using. Serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A touch of white wine (2 to 3 tablespoons) can replace half the broth for deeper flavor.