Garlic Butter Shrimp over Egg Noodles
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 8 ounceegg noodles
- 4 tablespoonbutter
- 6 clovesgarlic
- ½ cupdry white wine
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonfresh parsley (optional)
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 6 cloves garlic.
- 03
Juice 1 lemon.
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
While noodles cook, pat shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat. Working in two batches if needed to avoid crowding, cook shrimp for 2 to 3 minutes per side until they turn pink. Transfer to a plate.
- 04
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 05
Pour in white wine and scrape up any browned bits from the pan. Simmer for 2 minutes. Squeeze in juice from 1 lemon.
- 06
Return shrimp to the skillet along with cooked noodles. Toss to combine and warm through, about 1 minute. Taste and adjust seasoning with salt and pepper.
- 07
Divide noodles and shrimp between bowls. Drizzle with pan sauce and top with parsley if desired.
Substitute dry vermouth or chicken broth for white wine if preferred. Fresh parsley adds brightness but is optional. Leftovers can be refrigerated for up to 1 day and reheated gently in a skillet.