Herbed Noodles with Shrimp.

You'll notice that lately I've been posting a few recipes. I've noticed it, too. I think it's because the weather is getting cooler, and I'm spending less time on projects around the home. Naturally, cooking is something that occupies a bit of my time, and in the winter months I have more recipes to share.

You're welcome. Or, I'm sorry. Either way, it's a toss up.

I have an easy, economical recipe to share with you, folks! This dish is one of those budget-stretchers, you know - a dish that uses simple ingredients that are inexpensive, yet hearty. And, if you've gone through a major financial change, like us, recipes like this are important.

Especially when in between traveling jobs or substitute teaching assignments. Ahem.

Like all of the recipes I share, this herbed pasta uses ingredients that you surely have in your pantry right now.

Gather these ingredients:
  • 1/2 c. of high quality olive oil, we used extra virgin
  • 4 T. of butter
  • 3 T. of minced garlic (fresh is best!)
  • 2 t. dried oregano
  • 1 t. dried parsley
  • 1 t. dried savory
  • 1 T. kosher salt
  • 1 t. coarse ground black pepper
  • 1/2 to 1 pound of pasta, depending on how many people you want to feed
  • 1/2 pound of fresh, cooked shrimp (optional!)

If you're on a budget and don't have access or the funds for shrimp, no worries! Go without the shrimp! Leave this pasta be as-is. Trust me, you'll enjoy it plain. I used shrimp because it was on sale, and we had a coupon. We only get luxuries like this on occasion - of course we had to take advantage.

Ok, get your pot of salted water boiling for your pasta. Cook your pasta and keep it warm while you whip up the light herb sauce by combining the oil, butter and garlic in a saucepan.

This dish cooks up fast, so get ready!

Sauté the minced garlic until it is flavorful, and begins to turn a golden brown. You're essentially flavoring your olive oil right now. Enjoy it. Take it all in.

While this is happening, you can quickly prepare your shrimp. I had cooked shrimp on hand, so I just removed the tails.

When your garlic has simmered - it will take less than 5 minutes, add the remaining herbs, and salt and pepper.

Just stir it around until it's mixed and the herbs have had a chance to get to know each other. You might also want to do some deep breathing exercises at this point - the smell in your kitchen is going to be heavenly.

Your pasta should be cooked and waiting on stand-by at this point, so when you get a chance, toss your pasta in with your herb mixture. I used angel hair pasta, because that's what I had.

But people, use whatever pasta gets you going.

Use tongs to help everyone get acquainted, and then dish up your picky husband who doesn't eat seafood a bowl of the pasta and sauce, sans shrimp.

Then, add in the shrimp, so you can enjoy this dish in its full majesty.

If you have cooked shrimp, like me, you just need to toss it all together once more, and the shrimp will be nicely warmed and ready for your fork.

Let me tell you, this recipe tastes as good as it looks! It was light, and the flavors of the herbs and garlic were perfect together. Like I said earlier, if you don't have shrimp, don't worry 'bout it! Use chicken instead, or add fresh peppers and onions. Maybe even some mushrooms.

Baby, make it your own.

This recipe makes four generous main-dish servings, or about 6 side-dish servings. We had this pasta for dinner last week, and each had a bowl for lunch the next day.

John's without shrimp, of course.


  1. How much garlic do you use in this. BTW, love your blog!

  2. Thanks for sharing this quality information with us. I really enjoyed reading. Will surely going to share this URL with my friends.
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