by lapadia
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lapadia's Notes:
1/2 pound snap peas, each cut diagonally - three times Ask a question about this ingredient
8 oz package of chinese egg noodles Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 large garlic clove, pressed Ask a question about this ingredient
1 pound fresh, cooked & peeled large salad shrimp Ask a question about this ingredient
12 fresh basil leaves, chiffonade Ask a question about this ingredient
1/2 cup micro plane grated parmesan – your fave Ask a question about this ingredient
Ground pepper and salt to taste Ask a question about this ingredient
Cook the egg noodles to package directions – drain, set aside
Ask a question about this stepRinse the shrimp – drain, set aside.
Ask a question about this stepHeat the oil in a 12 inch sauté pan.
Ask a question about this stepAdd the snap peas and garlic, sauté a couple minutes on medium high heat, just until heated.
Ask a question about this stepAdd in the egg noodles and shrimp; toss until heated through.
Ask a question about this stepTake off the heat, add the basil, and gently toss to incorporate throughout.
Ask a question about this stepAdd parmesan cheese over the top.
Ask a question about this stepServe.
Ask a question about this step
