Tuesday, July 2, 2013

Non-Dairy Buttered Noodles with Italian Shrimp #Recipe

I love when a dinner idea comes together so deliciously.
I also love when there are yummy leftovers to pack for lunch the next day.

Since personally going dairy free (for health reasons), I've been trying to plan meals as best I can to fit everyones dietary needs, and wants, in my household. Gluten free... Dairy free... Nut free... lower protein (less meat)... more Omega-3... 

This dish was a hit! It was filling without being "heavy" and was able to fit into our needs as a family.

(Depending on the brands you use, this recipe can also be egg free & soy free.)

Oh and um, don't mind my mixed noodles in my dish. I thought I had more gluten-free spaghetti noodles left than I actually did. Wait, I mean... uh, I did that on purpose. Yeah... for texture, aaaand and dramatic effect for photos... and stuff. *ahem* lol

Non-Dairy Buttered Noodles 
with Italian Shrimp
Yields 4-5 Servings
  • 2 lbs of cooked shrimp, peeled & devained - frozen
  • 1 Tablespoon of dried basil
  • 1.5 teaspoons of garlic powder
  • 1 Tablespoon of EVOO - Extra Virgin Olive Oil
  • 1 package of preferred brand noodles (8-10 oz.
  • 4-6 Tablespoons of Non-Dairy Butter or Spread
  • 1.5 teaspoons of dried Italian Seasoning blend
  1. In a medium-large pot on your stovetop, cook noodles according to package in boiling water. 
  2. In a skillet on your stovetop, heat EVOO, dried basil, and garlic powder on medium-high heat. 
  3. Add frozen shrimp and cooked until shrimp are warmed through. 
  4. When noodles are done, drain water from pot then add non-dairy butter and dried Italian Seasoning blend. 
  5. Toss occasionally until butter has melted and seasoning is mixed in. 
  6. Add shrimp to pot and serve.
Optional: Sprinkle with vegan parm or add freshly diced tomatoes and basil leaves.




  1. Looks so yummy and right up my alley for an easy pasta meal. Thanks for the idea!

  2. Yum! I love dressed-up leftover lunches!


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