Friend of Julie: noodles

This is a recipe I've been making for over a year now and I can't believe I haven't posted this recipe before now. I take a shortcut by using frozen shrimp that comes with pats of herb butter. I know I could make this completely from scratch, but this shrimp goes on sale a lot, so I use my shortcut. I've perfected this recipe and highly recommend it.
You may want to double this recipe, as I eat this all by myself. Also, be mindful of your protein to veggie ratio and adjust the recipe accordingly or have additional meat on the side.
 
Ingredients

• 1 package of Bumble Bee Lemon Shrimp with Garlic & Herb - see image below
• 1 medium sized zucchini (or yellow squash)
• 2 cubes of frozen basil (or 2 teaspoon of fresh basil) - see image below
• Red pepper flakes
• Black pepper

 Directions

1. Use a spirooli to turn your zucchini into "noodles" (see image below) and keep them nearby to add later to the shrimp. 
2. Place shrimp in skillet or wok - do not pre-heat pan - and set burner to medium-high. Do not add the butter to the pan yet.
3. Cook shrimp for 4 minutes, turning frequently.
4. Leaving the liquid from in the pan, pull the shrimp out of the pan and place in a bowl and put to the side for now.
5. Add the 4 pats of butter to the liquid in the pan, as this will turn into a delicious broth.
6. Add red pepper flakes and black pepper on top of the butter.
7. Stir frequently as the butter melts.
8. As the butter is melts, peel the skin off the shrimp.
9. When the butter is almost all melted, add the zucchini noodles to the pan.
10. Continue to stir for about a minute and then add the shrimp.
11. The shrimp only need to cook about a minute longer, until they are no longer pink, and the noodles should be done about the same time as the shrimp.
12. Pour shrimp, noodles, and broth into a bowl with the broth.
13. Optional: sprinkle grated Parmesan cheese on top.

noodles recipe Shrimp Scampi spirooli

March 11, 2015