This recipe is by Juan-Carlos Cruz from the show "Weighing In" on the Food Network. I made some changes, which I've noted in the recipe. I didn't have tomatoes so I left them out and added some chicken broth to make more sauce. I upped the garlic because I love garlic. And I didn't serve with noodles, just bread for dunking. It was yummy. web page
1 tablespoon extra-virgin olive oil 6 cloves garlic, crushed (I used 8) 2 teaspoons crushed red chili flakes (I used 1/2 teaspoon and when I make it again, I'll use even less - or none at all) 2 Roma tomatoes, chopped (omitted; added 1/2 cup chicken broth) 1 tablespoon chopped fresh basil leaves 1 1/2 pounds shrimp, peeled and de-veined (I used about 3/4 pound for two people) 3 tablespoons chopped fresh parsley leaves 1/2 lemon, juiced 1 tablespoon lemon zest 1 (8-ounce) package soy noodles, cooked and drained (omitted; served with bread for dunking)
Heat oil in a large nonstick skillet over medium heat. Add garlic and chili flakes and saute for 1 minute. Add tomatoes and basil and saute for another minute. Add shrimp and saute for 2 minutes or until the shrimp is just cooked through. Add parsley, lemon juice, and lemon zest and stir until well mixed. Add the soy noodles and toss until noodles are coated with sauce. Serve immediately.
Other Recipes from this Episode Mock Margarita Turkey Taco Fiesta Fennel and Herb Roasted Sea Bass
I suspect this would be great with chicken instead of the shrimp or possibly even with mushrooms instead of the shrimp if you wanted to go vegetarian.
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