Garlic Butter Shrimp with Egg Noodles
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 8 ounceegg noodles
- 4 tablespoonbutter
- 6 clovesgarlic
- ½ cupwhite wine
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Juice 1 lemon (you'll need about 2 tablespoons).
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 7–8 minutes. Drain and set aside.
- 02
While noodles cook, melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook 2–3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Pour in white wine and let it simmer for 2 minutes, scraping up any browned bits from the pan.
- 05
Return shrimp to the skillet. Add cooked noodles, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice of 1 lemon. Toss gently to coat. Heat through for 1 minute.
- 06
Divide between bowls and garnish with fresh parsley and lemon wedges on the side.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. For a richer finish, stir in 1/4 cup heavy cream or a splash of clam juice along with the wine. Fresh basil makes a lovely substitution for parsley if you have it on hand.
This comes together in about 20 minutes. If you can't find peeled shrimp, buy shell-on and peel them yourself—it takes an extra 5 minutes. A dry white wine like pinot grigio or sauvignon blanc works best; skip the wine if you'd rather add 1/2 cup chicken broth instead.