Garlic Shrimp With Noodles
|Butter||4 Tablespoon (Divided)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Noodles butter and herb sauce||4 1⁄4 Ounce (1 Package)|
|Noodles and sauce||4 1⁄4 Ounce (1 Package)|
|Butter and herb||4 1⁄2 (1 Package)|
|Olive oil||2 Tablespoon|
|Finely chopped garlic||1 Tablespoon|
|Raw shrimp||1 Pound, cleaned (Medium Size)|
|Canned artichoke hearts||14 Ounce, drained and halved (1 Can)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
In medium saucepan, melt 2 tablespoons of the butter; add onion and cook until tender.
Add water and bring to a boil.
Stir in noodles & butter & herb sauce; continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
Meanwhile, in large skillet, heat remaining 2 tablespoons butter with olive oil; cook garlic over medium-high heat 30 seconds.
Add shrimp and artichokes; cook, stirring occasionally, 3 minutes or until shrimp turn pink.
Stir in parsley and pepper.
To serve, combine shrimp mixture with hot noodles.
Garnish, if desired, with watercress.