Egg Noodles with Shrimp and Broccoli

By: VitaSpelt

In this dish the garlic and oil marinade keeps the shrimp moist while imparting a wonderfully garlicky flavor. The marinade later becomes part of a sauce that is poured over the noodles at serving time.

Ingredients

1 pound shelled medium shrimp, de-veined rinsed and patted dry
1 bunch broccoli, about 1 1/12 pounds
1/4 cup canola margarine, divided
1/2 pound spelt egg noodles or spelt spaghetti
1/2 cup plus 2 tablespoons light olive oil
2 tablespoons fresh parsley, finely chopped
12 cherry tomatoes
2 cloves garlic, finely minced
1/4 teaspoon herb seasoning salt
1 dash white pepper, freshly ground

Instructions

Combine 1/2 cup olive oil, garlic, seasoning salt and white pepper in a 2-Quart bowl, and stir to mix. Add the shrimp and stir to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
When you are ready to make the dish, place the broccoli florets in a steamer, and cook over simmering water for about 4 min. or just until tender. Cover and place in a warm over until needed.
Place 2 tablespoons of the margarine in a warmed 3-Quart bowl and set aside. Cook the pasta until al-dente, approx. 8-10 minutes, according to package directions. Drain well, transfer to the prepared bowl and cover to keep warm. Set aside.
Place 2 tablespoons of olive oil and the remaining 2 tablespoons of margarine in a 10-inch skillet over medium-high heat. While the mixture is heating, drain the shrimp, reserving the marinade. Transfer the shrimp to the skillet, and sauté, tossing often, for about 2 min. or until the shrimp are pink.
Using a slotted spoon, transfer the shrimp to the bowl containing the noodles, leaving the butter and oil in the skillet. Re-cover the bowl to keep the shrimp warm.
Add the reserved shrimp marinade to the fat in the skillet, and cook over medium heat, stirring constantly, for about 1 min., or until the garlic is tender but not brown. Pour the hot sauce over the noodle mixture and toss until thoroughly blended. Add broccoli, and mix gently.
To serve, mound the shrimp mixture on a large heated platter. Sprinkle the mixture with parsley and arrange the cherry tomatoes around the platter. Serve immediately.