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Sautéed Shrimp & Vegetable Noodles

by Mary Sacks

Sauteed Shrimp and Vegetable Noodles Recipe

Most sautéed dishes will call for stock and if it doesn’t you will need it anyway. If you are leaning towards vegetable noodles, I would go with our friend Joanne’s expertise— in the microwave, they go!


  • 1 large green zucchini or 4 oz. dried pasta (See Food for Thought below)
  • ½ cup prepared stock (Vegetable, Shrimp, Seafood or Chicken concentrate)
  • 8 oz. fresh mushrooms, roughly chopped
  • 2 cloves garlic, finely minced
  • ¾ to 1 lb. raw shrimp, peeled and deveined (If using pre-cooked use 8-10 oz.)
  • 1 Tbsp. unsalted butter
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup fresh chives, chopped


  • Boil pasta according to package directions or prepare zucchini noodles. Set aside.
  • Heat a large skillet over medium-high heat. Add stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper.
  • Cook about 1-2 minutes on each side or until shrimp are pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and chives and add cooked pasta. Toss to coat.

Food for Thought

  • Pasta. Doesn’t need to be pasta. Consider vegetable noodles. Get out your spiral cutter, mandolin or whatever you use to get those long thin strings.
  • Stock. Some of you are big on using butter to flavor instead of stock. If this is your thing, then consider blending your choice of soup base concentrate right with the butter.
  • Garlic. I’m not a fan of minced garlic. I prefer it sliced. It is less bitter.
  • Salt & Pepper. This doesn’t go in until the end. Its purpose is to adjust flavors. Think about it. Taste first and then adjust.
  • Protein. Swap out the shrimp for any other shellfish. Chicken and pork are both good for this recipe. Just give some consideration to what broth concentrate will enhance the flavor.


  • 2

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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