This delicious recipe calls for fresh egg pasta. I bought mine at a small shop in the Bronx, but if you can’t find it locally, you can also make it at home. This recipe from Melissa Clark is simple and calls for just a few household ingredients.
Beyond that, this dinner is fairly quick to throw together even though it calls for more than a handful of items.
What you’ll need:
1/2 lb fresh egg noodles
3/4 lb shrimp
4 oz white mushrooms, sliced
1/2 cup zucchini, chopped
1/4 cup goat cheese
1/2 cup dry white wine
1/4 cup lemon juice
1 tsp garlic, chopped
Red pepper flakes
First, in a large pan, saute the zucchini and mushrooms in the garlic, oil, and black pepper.
While the vegetables are softening, combine the shrimp with chili powder to taste and additional olive oil. Then, add the shrimp to the pan along with the wine and lemon juice. Cook the shrimp for 2 minutes per side.
While the shrimp cooks, cook the pasta for approximately 5 minutes or until it is al dente.
When the shrimp and pasta are both finished cooking, add the pasta to the pan. Add the goat cheese and red pepper flakes to taste. Stir to combine and serve in bowls.