Tony’s Jersey-Thai Shrimp Scampi Noodle Stir-Fry

Ingredients

• 12 oz large shrimp, peeled & deveined
• 8 oz dried rice noodles
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 tbsp unsalted butter
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1/4 cup fresh basil, torn
• 1/4 cup scallions, sliced
• 2 tsp Key West Select Blend
• 1/2 tsp black pepper
• Optional: 1 small red chili, thinly sliced
• Optional: extra lime wedges for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook rice noodles per package instructions, drain, and rinse under cold water. Set aside.
2. Pat shrimp dry, season both sides with 1 tsp Key West Select Blend and black pepper. Confidence is the best ingredient.
3. Heat a 12-inch skillet over medium-high. Add olive oil. When shimmering, toss in shrimp. Sear 1-2 minutes per side till just pink. Remove to a plate.
4. Lower heat to medium. In same skillet, add butter, garlic, and onion. Sauté 2 minutes till soft and fragrant — ay, that needs more garlic, trust me.
5. Stir in bell pepper and snap peas. Sauté 3 minutes till crisp-tender.
6. Add noodles to the pan. Pour in soy sauce, fish sauce, and lime juice. Toss well to coat.
7. Return shrimp and any juices to skillet. Sprinkle remaining Key West Select Blend. Toss with basil, scallions, and chili if using. Heat through, about 1 minute.
8. Serve hot, with extra lime wedges. Crispy, not soggy — you got me? DUNZO!
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