| 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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