Shrimp With Egg Noodles Recipes
CREAMY SHRIMP NOODLE SKILLET
This is a flavorful seafood dish that draws compliments each time I serve it to family and friends.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.
Nutrition Facts : Calories 670 calories, Fat 36g fat (22g saturated fat), Cholesterol 289mg cholesterol, Sodium 723mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
5-INGREDIENT GARLICKY SHRIMP PASTA
This 5-Ingredient Garlicky Shrimp Pasta is spicy, light, and most importantly, SO devious. It's also super quick and easy, making it perfect to prepare any day of the week!
Provided by Nicole
Categories Breads/Pasta/Pizza
Number Of Ingredients 6
Steps:
- Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
- Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
- While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
- Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.
SHRIMP STIR FRY WITH EGG NOODLES
This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.
Provided by juana
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
- Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
- Serve shrimp and vegetables over noodles.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 49 g, Cholesterol 83.2 mg, Fat 6.3 g, Fiber 2.6 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 615.7 mg, Sugar 2.2 g
EASY GARLIC SHRIMP WITH NOODLES
Make and share this Easy Garlic Shrimp with Noodles recipe from Food.com.
Provided by Ang11002
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, melt 2 Tablespoons of butter, cook onion until tender.
- Add water; bring to boil.
- Stir in noodles& sauce and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
- Meanwhile in large skillet, heat remaining 2 tablespoons of butter with olive oil.
- add garlic; cook over medium high heat for 30 seconds.
- Add shrimp& artichoke; cook, stirring occasionally, 3 minutes or until shrimp are pink.
- Stir in parsley& pepper.
- To serve, add shrimp mixture to noodles.
SHRIMP WITH EGG NOODLES
Make and share this Shrimp With Egg Noodles recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook egg noodles according to package directions.
- Meanwhile in a small bowl whisk together eggs, 1 tablespoon parmesan and pepper.
- Heat oil in skillet over medium high heat and add garlic, stirring for 30 seconds and then add shrimp and roasted red pepper and cook stirring for 1 minute or so.
- Stir in chicken broth and bring to a boil; whisk about 1/2cup or so into egg mixture and then add the egg/broth mixture to skillet.
- Reduce heat and add pasta; cook stirring until sauce is thicken and pasta heated through (2-5 minutes).
- Stir in mint.
- Garnish with 1 tablespoon parmesan.
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MAKE SHRIMP CHOW MEIN (CANTONESE STYLE) IN LESS THAN …
From honestfoodtalks.com
Ratings 51Calories 453 per servingCategory Main Course
- To prepare the shrimp chow mein sauce, mix all the soy sauces, sugar, and water in a bowl until it dissolves. Chop the onions and scallions into small pieces. Soak the bean sprouts in a bowl of water to keep them fresh.
- Heat up the wok or pan to about 200 degrees Celsius (or around 350 - 400 Fahrenheit). Slowly add about 1 tablespoon of corn oil and increase the heat gradually. Stir-fry the chopped onions and scallions until they start to brown slightly. Set them aside for use later. Add the remaining 2 tablespoons of corn oil before adding in the noodles. Flip them to the other side after cooking for 3 minutes. Let the other side cook for another 1 or 2 minutes.
- Push the pan fried crispy noodles aside within the wok. Then, pour the bean sprouts together with the shrimps into the wok. First, cook the ingredients under high heat for about 1 minute. Then, place the ingredients underneath the noodles and let them cook under medium heat. This traps the heat to help the ingredients cook evenly and quickly. Once the shrimps are cooked, toss the stir-fried onions and scallions into the wok.
- After cooking for a few minutes, pour the sauce mix, slowly moving around the wok to ensure that all sides of the noodles get the flavour. Mix all the shrimp chow mein ingredients to let the sauce soak up before adding sesame oil.
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Category Asian RecipesEstimated Reading Time 4 mins
- If you’re using fresh Chinese egg noodles that are not precooked, cook them first, cut them in half, and set aside.
- To prepare the choy sum, inspect it carefully, discarding or trimming any spoiled stems or leaves. Cut 1 inch (2.5 centimeters) off the base of each stalk and rinse the greens in several changes of the coldest possible water. If you’re using baby bok choy or baby Shanghai choy, inspect the heads carefully, discarding or trimming any spoiled stems or leaves. Cut 1/8 inch (3 millimeters) off the base of each head and rinse the greens in several changes of the coolest possible water. (Take care to clean baby bok shoy or Shanghai choy carefully, as it tends to have hidden pockets of sand where the leaves meet the center stem). Cut the cleaned choy sum into pieces 2 ½ to 3 inches (6 to 7.5 centimeters long): if you’re using baby bok choy or Shanghai choy, leave the heads whole or cut them in halves or quarters lengthwise, depending on size. Dry the greens in a salad spinner or set them aside to dry on a kitchen towel or on paper towels. They don’t need to be bone-dry; a little dampness is f
- Heat the oil in a wok or 12-inch (30-centimeter) skillet (nonstick will work best) over medium heat. When it’s hot – it should appear slightly shimmery – ad the garlic and the sweet soybean paste (be mindful that the soybean paste may splatter a bit when it’s added to the hot oil) and sauté, stirring constantly with a large spatula, until the garlic is no longer raw but has not yet begun to change color, 1 to 2 minutes. If the garlic starts to turn golden, take the pan off the heat to cool for a few moments before continuing.
- Add the shrimp to the skillet and stir-fry just until they begin to turn pink, about 2 minutes. Add the greens and raise the heat to high. Stir-fry vigorously until the greens just begin to wilt, 1 to 2 minutes. Add the bean sprouts (if using) and continue to stir-fry vigorously for another 15 seconds.
CREAMY SHRIMP AND PASTA RECIPE FROM LANA'S COOKING
From lanascooking.com
4.9/5 (10)Total Time 25 minsCategory Main DishesCalories 400 per serving
- Pat the shrimp dry with paper towels. Place a large skillet over medium heat. Add the garlic and saute for a minute or two. Add the shrimp and green onions. Cook 5 minutes, stirring frequently, or until shrimp is done.
HONG KONG-STYLE SHRIMP CHOW MEIN NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (19)Total Time 45 minsCategory Noodles, Rice &AmpCalories 238 per serving
- Bring 2 quarts of water to a boil, and cook the noodles for 1 minute. Drain, rinse in cold water, and spread the noodles out to drain further.
- I recommend that you use uncooked, cleaned frozen shrimp. For this Shrimp Chow Mein recipe, I used uncooked shrimp, peeled off the shells, and left the tails on. The tails add nice flavor to the dish, but you can remove them if you prefer. I also like to butterfly the shrimp: use a sharp knife and carefully cut about two thirds of the way into the backs of each shrimp to do this. Next, toss the shrimp in 2 teaspoons of oil, 1/8 teaspoon salt, and 1 teaspoon of cornstarch. Set aside.
- Rinse the mung bean sprouts in cold water. Keep them in cold water until you are ready to cook, and put them into a colander to drain just before you heat up the wok.
- In a small bowl, mix the hot water and sugar until dissolved, and add the soy sauces, sesame oil, oyster sauce, 2 teaspoons Shaoxing wine, and white pepper. Set aside.
ONE PAN SIMPLE ASIAN SHRIMP NOODLES - OH SWEET BASIL
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4/5 (44)Total Time 40 minsCategory 50 + Best Easy Asian RecipesCalories 199 per serving
- Prepare rice noodles by following the instructions on the package, setting it in water to soften. Set aside.
- In a wok or frying pan over medium high heat, heat the oil or butter and cook the garlic for 1 minute, or until golden, stirring often.
- Add the shrimp and toss for about 2-3 minutes, until almost cooked through, just turning pink. Quickly add the egg and stir for a couple seconds until egg starts to set.
GARLIC SHRIMP EGG NOODLES - SAN-J
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- Heat oil in a large skillet or wok on high heat. Sear shrimp until lightly cooked, about 2 mins on each side, making sure not to overcook. Remove from skillet and set aside.
- Add oil and onions on medium heat until almost translucent. Add garlic and ginger, sautéing until fragrant. Add cabbage, snap peas, mushrooms, and corn. Then add spices, sesame oil, apple cider vinegar, San-J Tamari Soy Sauce. Stir fry until evenly cooked, about 5 minutes, adding bean sprouts and jumbo shrimp to the mix in the last minute. Drizzle with San-J Hoisin Sauce.
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