| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Main dishes, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Egg noodles; wide, uncooked (6oz) |
| 2/3 |
c |
Butter |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried basil |
| 3/4 |
lb |
Fresh shrimp; peeled and deveined |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper; to taste |
| 2 |
ts |
Parsley; chopped |
|
|
Fresh lemon wedges |
INSTRUCTIONS
Cook noodles according to package directions; drain. Meanwhile, in large
skillet over low heat, melt butter; add garlic and basil. Cook 30 seconds,
stirring constantly. Add shrimp; cook, stirring constantly, until shrimp
turn pink, about 3 to 4 minutes. Sprinkle with lemon juice, salt and
pepper; stir in parsley. Toss hot noodles with sauce. Serve immediately
with lemon wedges.
Recipe by: Light 'n Fluffy Egg Noodles
Posted to MC-Recipe Digest by PegVA <PegVA@aol.com> on Apr 25, 1998
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