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

Ingredients:

• 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

Directions:

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.