fitchickscook

Mar 20, 20201 min

Herb & Garlic Jumbo Shrimp Noodles

Nothing is more refreshing than herbs and garlic in slurpy noodles. Try this Herb & Garlic Jumbo Shrimp Noodles as a quick weeknight meal. I used rice vermicelli noodles because we’re gluten free and I love rice noodles, but you can use any kind of noodles you’d like. I used an InstantPot (easier to film) to make this but you can also sauté it in a regular pot or pan.
 
 Serves 4-5


 Ingredients:

  • 1 tbsp coconut oil

  • 3 cloves garlic, minced

  • Half large onion, chopped

  • 1 pound of cherry tomatoes, halved

  • 500g jumbo shrimps, shells removed (about 24)

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp red chili flakes

  • 2 medium zucchini, spiralized

  • 2 handfuls of baby spinach

  • 400 g (dry) rice vermicelli noodles

  • 2 tbsp olive oil, I used Oliv Tasting Room's Italian Herbs & Garlic infused EVOO

  • 5 cloves garlic, minced

  • 1 cup of mixed herbs (basil & parsley), chopped
     

Directions:


 1. Turn InstantPot to sauté mode and wait until pot is hot or heat pot over medium heat then add coconut oil.


 2. Add in garlic and onions, stir for 2 mins.


 3. Add in tomatoes, stir until tomatoes are soft, 2 mins.


 4. Add in shrimp, salt, pepper and red chili flakes then stir until shrimp is cooked, 2 mins.


 5. Add in zucchini and baby spinach, stir until spinach is wilted, about a min.


 6. In a separate bowl, mix together noodles, oil and herbs and then add it to the shrimp mixture and remove from heat.


 7. Garnish with extra chili flakes and herbs and serve.

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