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.