Entree: White Wine Shrimp and Mushroom Noodles

11 Mar

Tonight I made one of the best meals ever and surprised myself! I got inspired by a food network recipe, made a trip to Trader Joes, and altered the recipe to make it gluten and dairy free!



Noodles of your choice (I used brown rice spaghetti from TJ’s and it turned out incredible!)
1/2 small red onion, sliced
~8 white button mushrooms, sliced
Raw Shrimp (I used about 16), de-shelled and cleaned
2 cloves of garlic, minced
~1 cup white wine
Fresh parsley, chopped
Lots of olive oil

1. In a medium saucepan, bring water with a dash of salt to a boil.
2. Add noodles (about two servings), turn heat down to low, and cover. (Once they are done, you can keep them in the water until you are ready to add them…rice noodles take a little while to cook.)
3. In a separate large saucepan, bring a few tablespoons of olive oil and the garlic to medium high heat.
4. Add the onions and mushrooms to the oil and garlic and stir for a few minutes.
5. Add about 1/2 cup white wine to the vegetable and bring heat down to medium.
6. Stir in the shrimp, adding more oil and wine, and cook until they turn pink.
7. Add the cooked noodles (try one to make sure they are the right texture) and about 1/4 cup water to the vegetables. Stir in noodles and add salt and pepper.
8. Add another splash of wine and stir, then mix in the chopped parsley.
9. Serve and enjoy!


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