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Fast and tasty
Shrimp noodles

Creamy Shrimp Noodles

A quick, hearty, and delicious dinner in half an hour. Instead of regular noodles, you can use egg noodles, or any other medium-to-large pasta. In this recipe, alongside the usual shrimp, I tried large Argentine shrimp for the first time — their flavor is simply wonderful.

Maria

Recipe author

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Composition / ingredients

Servings:

Noodles

200

Shrimp

300

Cream (20-30%)

120

Garlic

Vegetable oil

Lemon juice

Dill (dried)

0.5

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 36 % 10 g

Carbohydrates 25 % 7 g

177 kcal

GI: 17 / 83 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you cook noodles properly? Fill a wide pot with water. When it boils, salt it (about 10 g of salt per 100 g of pasta). Cook the noodles over low heat, stirring now and then, uncovered. Cook them al dente (check the package for the time). Taste one; if it's done, drain the pasta in a colander without rinsing. To save time, do everything at once — while the noodles cook, make the sauce.
Step 2:

Cooked shrimp, peeled or unpeeled, regular or large Argentine, all work for this dish. Thaw the shrimp on the bottom shelf of the refrigerator. Peel them if needed and drain them in a colander to remove excess liquid. Peel the garlic and press it through a garlic press. Pour refined vegetable oil with a high smoke point into a skillet and heat it well. Fry the garlic over moderate heat for about 30 seconds.
Step 3:

Add the peeled shrimp.
Step 4:

Squeeze the lemon juice (by hand or with a citrus juicer), pour it into the skillet, and cook, stirring, for about 1 minute.
Step 5:

Salt to taste.
Step 6:

Pour in the cream (20–30% fat). Stir.
Step 7:

Simmer the sauce over low heat until it thickens, about 5 minutes.
Step 8:

At the end, add the dried dill and parsley.
Step 9:

Add the noodles to the skillet with the sauce. Heat everything through, stirring, for about 1 minute. Turn off the heat, divide among plates, and serve before it cools.

The cream for this recipe can be any fat content, but remember that the higher the fat content of the ingredients you use, the higher the calorie count of the dish.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it begins to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.