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shrimp noodle recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This easy shrimp noodle recipe is a vibrant and satisfying weeknight dinner solution, combining tender shrimp and slurp-worthy noodles in a savory roasted red pepper vinaigrette. It is perfect for busy families, offering bright, fresh flavors and satisfying textures in every bite.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine or similar long pasta
- 3.5 oz baby spinach
- 7 oz cherry tomatoes, halved
- 0.25 cup pine nuts
- 1 tsp sea salt, plus more
- 0.5 tsp freshly ground black pepper, plus more
- 0.5 tsp red pepper flakes, optional
- 7 oz jarred roasted red peppers, drained
- 4 cloves garlic, peeled
- 1 large lemon, zest and juice separated
- 0.5 cup extra virgin olive oil, for vinaigrette
- 2 tablespoons extra virgin olive oil, for sauteing
- 0.25 cup low sodium vegetable broth
- 1 oz fresh flat-leaf parsley, roughly chopped
- 0.5 oz fresh dill, roughly chopped
- 0.2 oz fresh mint, finely chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente. Reserve 0.5 cup of the starchy pasta cooking water before draining; set drained noodles aside.
- Prepare Red Pepper Vinaigrette: While pasta cooks, in a food processor or high-speed blender, combine drained roasted red peppers, peeled garlic, fresh lemon juice, 0.5 cup extra virgin olive oil, vegetable broth, salt, and pepper. Blend until completely smooth and emulsified. Taste and adjust seasoning.
- Toast Pine Nuts and Saute Vegetables: In a small, dry skillet over medium-low heat, toast pine nuts for 2-4 minutes until golden brown and fragrant. Remove and set aside. Next, heat 2 tablespoons extra virgin olive oil in a large skillet or wok over medium heat. Add halved cherry tomatoes and saute for 2-3 minutes until they begin to soften. Stir in baby spinach and cook until just wilted, about 1 minute.
- Cook the Shrimp: Increase heat in the same large skillet to medium-high. Add shrimp in a single layer. Cook for 1-2 minutes per side, until pink, opaque, and curled into a ‘C’ shape. If adding red pepper flakes, stir in during the last minute. Remove cooked shrimp and set aside.
- Combine Noodles and Sauce: Add cooked linguine back to the skillet with tomatoes and spinach. Pour in the roasted red pepper vinaigrette. Toss well to coat all noodles evenly. If sauce seems too thick, add a tablespoon or two of reserved pasta cooking water until desired silky consistency.
- Finish with Herbs and Serve: Gently fold in cooked shrimp, fresh parsley, fresh dill, and finely chopped mint. Toss briefly to combine and warm through without bruising herbs. Serve in bowls, drizzling any remaining vinaigrette, and sprinkling generously with toasted pine nuts and fresh lemon zest. Add a small lemon wedge.
Notes
For a faster meal, use pre-cooked shrimp and simply warm them through at the end. To avoid rubbery shrimp, cook until just pink and opaque (C-shape), not overcooked (O-shape). Ensure vinaigrette ingredients are fresh and adjust seasoning to taste before combining.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Sautéing, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx 280g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 220 mg