• 6 ounces broad egg noodles
  • 4 tablespoons olive oil
  • 3 tablespoons butter
  • 6 large cloves garlic, crushed shell side and chopped fine
  • 1/2 teaspoon basil
  • 1/2 teaspoon tarragon
  • 1 pound large shrimp, fresh
  • 1/2 large red or green bell pepper
  • 9 to 10 fresh snow peas
  • 1/2 bunch of broccoli
  • 3 large ripe plum tomatoes
  • HR&G Cajun seasoning (call Pauline 888.762.3391)
  • 3 tablespoons sour cream
  • 1/4 cup Parmesan (optional)


Boil noodles (about half of a small bag) 15 minutes. Drain, do not rinse. Set aside covered. Place oil and butter in a skillet and heat until melted, and remove from heat. Add garlic and herbs, stir. Peel shrimp, chop bell pepper into strips. Cut snow peas into thirds. Slice purple onion into quarter-inch pieces. Make small spears of broccoli. Cut the tomatoes into thick slices.

Return pan to heat. Bring to sizzling. Saute shrimp until pink. Remove shrimp. Add all other vegetables. Cook stirring constantly for two minutes. Return shrimp, and stir well. Add HR&G Cajun seasoning to taste. Stir in sour cream a spoonful at a time. Add noodles and mix well. Parmesan may be added if desired.

Serves 4

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