Need receipe for shrimp and noodles and some kind of sauce, don't know fancy name.?

Answer 1

Sounds like it could be shrimp alfredo.

Shrimp Fettuccine Alfredo

Ingredients
1 lb Uncooked fettuccine
1 tbsp Butter
1 clove Garlic, minced
1 tbsp Flour
3/4 cup 2 percent milk
3/4 cup Half-and-half
Pinch of ground nutmeg
3/4 lb Cooked shrimp
3/4 cup Grated fresh Parmesan
Salt
Pepper

Preparation
Bring water to a boil, add 2 tbsp salt, and cook fettuccine until al dente. Reserve 1/4 cup cooking water to thin out sauce, if necessary, then drain pasta in a colander. In a large skillet over medium heat, melt butter. Add garlic and cook until it begins to brown (less than 1 minute). Stir in flour. Gradually add milk and half-and-half, stirring with a wire whisk until mixture is blended. Toss in nutmeg. Cook 8 minutes more, stirring often, until misture is thickened and bubble. Add shrimp and Parmesan cheese, and whisk until well blended. Reduce heat and season with salt and pepper. If sauce is too thick, use reserved water to adjust consistency; then add pasta.

Nutrient Information
477 Calories
14 Total Fat
7 Saturated Fat

Answer 2

Garlic Shrimp with Noodles

16 ounces uncooked rice or egg noodles
2 tablespoons vegetable oil or olive oil
1 tablespoon butter
10 cloves garlic, minced
1 scallion, chopped
1 lb shrimp, shells removed and de-veined
1 1/2 cups whole milk
1 cup grated parmesan cheese
2 tablespoons butter
1/8-1/4 teaspoon cayenne pepper, to taste
1 tablespoon lime juice


Cook the noodles according to package directions; drain, set aside.. Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes. Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook). Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes until sauce is created. Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy! Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp.

Somen Noodle Sauce

Juice of 1 medium Lime
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
Pinch Freshly Ground Ginger
Juice the lime. Stir in the brown sugar and ginger until dissolved with no lumps. Add the soy sauce and the olive oil.

Answer 3

Chicken or Shrimp Fettuccine

1 lb Fettuccine pasta
1 lb Shrimp or Chicken
1 oz Butter
1 tbl Olive oil
6 x Green onions (chopped)
1 clv garlic
1 cup Cream
2 tbl Parsley, fresh, chopped

While pasta is cooking. Peel and devine shrimp, or cut up chicken in to bite sizes pieces.
Heat butter and oil in frying pan, add onion and garlic- stir over low heat for 1 minute. Add either shrimp OR chicken and cook for 3-5 minutes or until done. Remove from pan and set aside. Add cream to pan and bring to a boil. Reduce heat and simmer until sauce begins to thicken . Return meat to pan and salt and pepper to taste. Simmer for 1 minute and than add shrimp OR chicken sauce to the fettuccine and toss. Garnish with chopped parsley

If you add some marinara sauce to this recipe you will have what I call Shrimp (of chicken) Fettuccini Rosetta

Answer 4

How about this one?

Singapore Noodle Curry Shrimp

INGREDIENTS
2/3 cup chicken broth
1 tablespoon oyster sauce
1 1/2 tablespoons soy sauce
1 1/2 teaspoons white sugar
3 tablespoons peanut oil
1 1/2 teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 1/2 cups frozen baby peas
1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked
DIRECTIONS
Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Answer 5

So far this is the best question I've come across this morning...(and its a shrimp and noodles recipe question : /)...ok here is the greatest dish for shrimp and noodles in the freakin universe:

Shrimp Scampi served over Linguine :D

Traditionally served over linguine, shrimp scampi makes a quick and easy dinner that works equally well eaten in front of the computer or as the main dish of a romantic candlelight dinner. I serve large shrimp (16-20 count) when I have company over, but for my own consumption, I use the less expensive 41-50 count variety. Cooking the shrimp in butter provides most of the flavor but garlic and parsley is essential to the dish. Linguine takes about the same amount of time to cook, which makes it the perfect compliment to shrimp scampi both culinarily and in terms of efficiency.

In the United States, shrimp is sold by "count". This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. For example, 41-50 count shrimp are composed of shrimp that weigh about 1/3 ounce each, while 16-20 count shrimp are an ounce each (or a little less) in weight. The lower the count, the larger the shrimp (and the more expensive).

Bring six quarts of water in a large pot to a boil. While waiting for the water to boil, peel one pound of shrimp, leaving tails on. Butterfly the shrimp by cutting the backs of each shrimp. While butterflying I also remove the vein (I think it's actually the alimentary canal) to avoid having gritty shrimp waste in my scampi. Rinse the shrimp and blot dry with paper towels. Once the water is boiling, stir in 1/2 tablespoon table salt and add one pound of dried linguine. (Cooking times for pasta varies by manufacturer. Use the instructions on the box, but be aware that many pasta manufacturers recommend cooking times that are to long for al dente. I suggest subtracting a few minutes from the cooking time and testing the pasta by biting down on it and looking at the cross section. There should still be a tiny speck of uncooked pasta when the noodles are al dente. Drain the pasta immediately; they will finish cooking as they stand.)

Melt four tablespoons of butter and two tablespoons of olive oil in the pan. Add about 2 teaspoons of minced garlic and 1/4 teaspoon salt (if using unsalted butter). Stir over medium-low heat until the garlic is lightly browned.


The shrimp should be added in a single layer on the pan (cook two batches if necessary). The shrimp can be cooked over low or medium heat. Over medium heat, the shrimp will form a slight crust and be golden brown when cooked. When the shrimp color changes and the flesh touching the pan is no longer translucent (about two minutes), flip the shrimps over with a pair of tongs or spatula.


Meanwhile, when the linguine is cooked to the desired level, pour the pasta into a collander to drain. Return the pasta to the pot or into a large bowl. When the second side of the shrimp is fully cooked (another two minutes), throw in one tablespoon chopped parsley and give it a quick stir. Remove from the heat and pour shrimp and butter over the pasta. Toss and serve with fresh grated parmesan, ground black pepper, and a slice of lemon.


Shrimp Scampi
1 lb. shrimp cook until opaque flip; cook until opaque add
4 Tbs. butter melt brown
2 Tbs. olive oil
1/4 tsp. salt
2 tsp. minced garlic
1 Tbs. chopped parsley
Copyright Michael Chu 2004
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Answer 6

"Pad Thai (Thai Fried Rice Noodles)" - Serves 6

3/4 lb. flat rice sticks (Thai jantaboon, Vietnamese banh pho)
1/2 cup fish sauce (nam pla)
1/2 cup tomato sauce
1/4 cup sugar
2 tbsp. corn oil
3/4 lb. medium-size shelled shrimp; peeled and deveined
1 tbsp. minced garlic
1 egg plus 2 whites; beaten together
TOPPING:
1 1/2 cups bean sprouts; rinsed and drained
3 tbsp. chopped peanuts
2 tbsp. minced scallions; green tops only
1/2 tsp. red-pepper flakes
2 tbsp. coarsely chopped fresh cilantro (parsley) leaves
2 limes; cut into wedges

In a large bowl, cover rice sticks with cold water and let soften for 30 minutes; drain thoroughly. Combine fish sauce, tomato sauce, sugar and 1 3/4 cups water.
In a wok or deep skillet, heat 1 tbsp. corn oil until quite hot. Add shrimp and stir-fry until pink and firm to the touch, about 3 minutes. Remove with slotted spoon; set aside. Add remaining 1 tbsp. oil. When it is hot, add garlic; cook briefly, stirring, for about 15 seconds, then add egg and egg whites; cook, stirring to scramble, for about 30 seconds. Stir in fish sauce mixture and noodles.
Cook for about 4-8 minutes, until the noodles are tender and the sauce has been reduced to a coating consistency. Add the shrimp; toss lightly to coat and remove to a serving platter. Sprinkle the top of the noodles with bean sprouts, peanuts, scallions, red-pepper flakes and cilantro; toss lightly. Serve hot, with lime wedges on the side.

Answer 7

Shrimp and Portobello Mushroom Fettuccine
INGREDIENTS
1 (16 ounce) package dry fettuccini noodles
3/4 cup butter, divided
1 pound baby portobello mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
4 ounces cream cheese
2 tablespoons all-purpose flour
1 pint whipping cream
1/2 cup freshly grated Parmesan cheese, divided
2 pounds medium shrimp, peeled and deveined
1 tablespoon Cajun seasoning
1 pinch salt and pepper to taste
1/2 cup green onions, chopped
DIRECTIONS
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet.
Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted.
Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.

Answer 8

Are you thinking of the Thai dish...Pad Thai?