Spicy Garlic Shrimp Noodles!
We all LOVE garlic shrimp, especially spicy garlic shrimp. We all also love noodles… why not put them together as one dish?!
These quarantine/stay home days because of the COVID 19… pasta and frozen shrimp became stable. I mean, it’s been stable for my house no matter what, but I rely on them even more now days!!
I made this recipe more of Korean version of spicy shrimp noodles. My assistant (Korean) tasted this dish and said, “this is totally Korean food?!” lol Yes, even though you use pasta, still can taste Korean flavors!
This recipe is very fast to fix for dinner, so let’s get started!
Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside.
For this recipe, jumbo size peeled and deveined shrimp is the best option. Make sure to pat dry the shrimp too for beautiful searing!
Combine soy sauce, fish sauce, sake, maesailaek (Korean green plum extract), gochugaru and black pepper in a mixing bowl and set aside. This will be the main sauce for this noodles.
You can find Maesailaek (Korean green plum extract) from Korean grocery stores. I also have recipe, so check it out down below if you are interested in making homemade version of it. SO much better!
Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over.
Add butter and chopped garlic, mix well until butter is melted and bubbles.
Pour the sauce mixture and toss the shrimp quickly.
Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed.
Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil.
Enjoy!
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Quick Spicy Garlic Shrimp Noodles
Ingredients
- 10 to 12 oz dried pasta
- 1 lb peeled & deveined jumbo shrimp, pat dry
- 2 tsp cornstarch
- Pinch salt
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sake or water
- 1 tbsp Maesilaek, Korean green plum extract (you can substitute honey or maple syrup)
- 2 tbsp gochugaru, Korean red pepper flakes
- 1/4 tsp black pepper
- 3 tbsp cooking oil
- 1 tbsp unsalted butter
- 5 cloves garlic, chopped
- 2 to 4 serrano pepper, chopped
- 3 green onions, chopped
- Sesame oil and seeds, optional
Instructions
- Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
- Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside.
- Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over. Add butter and chopped garlic, mix well until butter is melted and bubbles.
- Pour the sauce mixture and toss the shrimp quickly. Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed. Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil. Enjoy!
20 comments
This looks great! If you had to, what would you use in place of gochugaru? I know the dish won’t be the same but I have all the ingredients but that one and grocery trips don’t happen as often these days! Thanks!
You can use cayenne pepper powder
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I just saw your site for the first time. This looks amazing! I am going to try to make this! Thank you for the recipe in English…
Thank you for visiting my website and I hope you enjoy the meal (:
Great and so easy! Thanks for always posting flavorful and nourishing recipes.
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Thank you for the feedback!
Making this for dinner! In your video you are also eating pickles, are they bread and butter pickles or dill?
Bread and Butter!
You make cooking easier and friendly to try cooking cheers and thank you.
Thank you so much for the feedback! Means so much to me(:
This was so good! We did substitute cayenne pepper, but cut it in half and used paprika for the other half (two tablespoons of cayenne pepper might have killed my mom!).
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I’ve made this twice. First time too hot and we like heat! Both times I used 4 lbs. shrimp. The first time I quadrupled all ingredients. So, so spicy but we ate it . Second time I used less peppers, less fish sauce and added more honey. Both times I used rice noodles. Also added eggplant.
Have tried this recipe three times now and it always turns out great! I’ve been adding about half a mug of the pasta water and have found that gives it the perfect consistency!
Yummy. I made that for dinner last night.
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Love this dish. I had to buy some ingredients I didn’t have before, but it was worth it. I’m making it again tonight.
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So glad you enjoyed one of my recipes (:
If I sub Cayenne pepper do I still use the same amount as the gochugaru?
Yes same amount would work just fine.
I have some dried ramen noodles. Can I use this? Or should I use spagetthi?
Both of those would work great! It depends on personal preference.