Garlicky Shrimp & Egg Noodles with Brown Butter
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 8 ounceegg noodles
- 4 tablespoonbutter
- 6 clovesgarlic
- ½ cupdry white wine
- ½ cupchicken broth
- 1lemon
- ¼ cupfresh parsley
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 6 cloves garlic.
- 03
Squeeze 1 lemon for juice.
- 04
Chop about 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. Drain and set aside.
- 02
While noodles cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not brown.
- 03
Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Season with salt and pepper. Transfer shrimp to a plate.
- 04
Pour white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 1 minute, then add chicken broth and bring to a gentle simmer.
- 05
Reduce heat to low. Stir in the remaining 2 tablespoons butter until melted and foamy (this creates the brown butter richness). Add the cooked noodles and shrimp back to the skillet, tossing gently to coat.
- 06
Squeeze juice from the lemon over the dish, add chopped parsley, and toss once more. Taste and adjust seasoning with salt and pepper. Serve immediately.
Spice Tips
This recipe has a gentle warmth from garlic and a subtle kick from red pepper flakes. For more heat, increase the flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or dill can replace parsley for different herbaceous notes.
For a richer sauce, use half-and-half or heavy cream instead of some of the broth. Shrimp cook quickly, so have all ingredients prepped before you start cooking. Leftovers can be reheated gently over low heat with a splash of broth.