| 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 | t | Dried basil |
| 3/4 | lb | Fresh shrimp, peeled and |
| deveined | ||
| 1 | T | Lemon juice |
| Salt and pepper, to taste | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 304
Total Fat: 34.7g
Cholesterol: 232mg
Sodium: 494mg
Potassium: 195.4mg
Carbohydrates: 40.4g
Fiber: 2g
Sugar: 1.1g
Protein: 18.9g