1 tablespoon extra-virgin olive oil
6 cloves garlic, crushed
2 teaspoons crushed red chili flakes
2 Roma tomatoes, chopped
1 tablespoon chopped fresh basil leaves
1-1/2 pounds shrimp, peeled and de-veined
3 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
1 tablespoon lemon zest
1 (8-ounce) package soy noodles, cooked and drained
Heat oil in a large nonstick skillet over medium heat. Add garlic and chili flakes and saute for 1 minute. Add tomatoes and basil and saute for another minute. Add shrimp and saute for 2 minutes or until the shrimp is just cooked through. Add parsley, lemon juice, and lemon zest and stir until well mixed. Add the soy noodles and toss until noodles are coated with sauce. Serve immediately.
Cut the amount of red chili flakes by at least half for a milder heat.