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Soy-Butter Noodles with Shrimp
Prep: 15 minutes
Cook: 20 minutes • Serves: 4
1 pound raw 16-20 count peeled and deveined tail-on shrimp, thawed if necessary, tail shells removed and patted dry
4 garlic cloves, minced
1/2 (16-ounce) package PICS orecchiette
3 cups vegetable stock
2 tablespoons grated Parmesan cheese plus additional for garnish (optional)
2 tablespoons PICS lite soy sauce
Green onions for garnish (optional)
1. In large high-sided skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to paper towel-lined plate.
2.In same skillet with drippings, melt 1 tablespoon butter over medium-high heat. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add orecchiette and stock; heat to a boil. Reduce heat to low; cover and cook 10 minutes or until liquid has reduced by half and orecchiette is al dente, stirring occasionally. Stir in cheese, soy sauce and remaining 2 tablespoons butter; increase heat to medium and cook 2 minutes or until butter is melted and sauce is slightly thickened, stirring frequently. Fold in shrimp. Makes about 5 cups noodles.
3.Serve noodles garnished with cheese and onions, if desired.
Approximate nutritional values per serving (1-1/4 cups):
413 Calories, 14g Fat (8g Saturated), 154mg Cholesterol, 1303mg Sodium,
49g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 22g Protein
Chef Tip:
Serve this dish drizzled with chili crisp for a bit of spice.