Egg Noodles with Shrimp and Broccoli
In this dish the garlic and oil marinade keeps the shrimp moist while imparting a wonderfully garlicky flavor. The marinade later becomes part of a sauce that is poured over the noodles at serving time.
Ingredients
- 1 pound shelled medium shrimp, de-veined rinsed and patted dry
- 1 bunch broccoli, about 1 1/12 pounds
- 1/4 cup canola margarine, divided
- 1/2 pound spelt egg noodles or spelt spaghetti
- 1/2 cup plus 2 tablespoons light olive oil
- 2 tablespoons fresh parsley, finely chopped
- 12 cherry tomatoes
- 2 cloves garlic, finely minced
- 1/4 teaspoon herb seasoning salt
- 1 dash white pepper, freshly ground
Instructions
- Combine 1/2 cup olive oil, garlic, seasoning salt and white pepper in a 2-Quart bowl, and stir to mix. Add the shrimp and stir to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
- When you are ready to make the dish, place the broccoli florets in a steamer, and cook over simmering water for about 4 min. or just until tender. Cover and place in a warm over until needed.
- Place 2 tablespoons of the margarine in a warmed 3-Quart bowl and set aside. Cook the pasta until al-dente, approx. 8-10 minutes, according to package directions. Drain well, transfer to the prepared bowl and cover to keep warm. Set aside.
- Place 2 tablespoons of olive oil and the remaining 2 tablespoons of margarine in a 10-inch skillet over medium-high heat. While the mixture is heating, drain the shrimp, reserving the marinade. Transfer the shrimp to the skillet, and sauté, tossing often, for about 2 min. or until the shrimp are pink.
- Using a slotted spoon, transfer the shrimp to the bowl containing the noodles, leaving the butter and oil in the skillet. Re-cover the bowl to keep the shrimp warm.
- Add the reserved shrimp marinade to the fat in the skillet, and cook over medium heat, stirring constantly, for about 1 min., or until the garlic is tender but not brown. Pour the hot sauce over the noodle mixture and toss until thoroughly blended. Add broccoli, and mix gently.
- To serve, mound the shrimp mixture on a large heated platter. Sprinkle the mixture with parsley and arrange the cherry tomatoes around the platter. Serve immediately.
