Name: Garlic Noodles With Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb colossal shrimp peeled, deveined, washed and dried; 2 tsp shaoxing wine; 1 tsp homemade chili oil; 1/4 tsp salt; 1/4 tsp black pepper; 8 oz dry bucatini pasta (or pasta of your choice); 1 tbsp of dark soy; 1 tbsp soy sauce; 1 tbsp light soy; 2 tbsp oyster sauce or vegetarian oyster sauce; 3/4 tbsp seasoning sauce; 1/2 tsp fish sauce (or worcestershire sauce); 1/8 tsp sesame oil; 1 tsp white roasted sesame seeds; 2 tbsp brown sugar; 4 dried chili peppers; 4 spring onions chopped, green top reserved for garnish; 10 cloves garlic chopped; 1 cup parmigiano-Reggiano cheese grated finely; 2 tbsp of olive oil; 3-4 tbsp unsalted butter; 1 wedge of lemon or lime; 1/4 red capsicum julienned; 1/4 orange capsicum julienned; 1 red chili pepper sliced; 2-3 tbsp avocado oil (or neutral flavored high temperature oil)

Garlic Noodles With Shrimp

Dr. Wendy Dearborne

This is a pescetarian twist on a San Francisco noodle dish. Today, I used shaoxing wine marinaded colossal shrimp and bucatini pasta or hollow spaghetti. This recipe perfectly blends the Asian flavors of oyster sauce and sesame seeds with the western flavors of olive oil and Parmigiano-Reggiano cheese. This creates a umami sauce that is savory and creamy and is made with loads of sautéed garlic. Like the vegetarian version that I posted, this recipe is easy to prepare and can be on the table in less that 25 minutes and it's DELICIOUSNESS ON THE PLATE!!!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Entree, Lunch, Main Course

Cuisine American fusion, Asian fusion, Italian fusion

Servings Servings

Calories 669 kcal

Equipment

Wok
Colander
Microplane

Ingredients

1 lb colossal shrimp peeled, deveined, washed and dried
2 tsp shaoxing wine
1 tsp homemade chili oil
1/4 tsp salt
1/4 tsp black pepper
8 oz dry bucatini pasta or pasta of your choice

Sauce

1 tbsp of dark soy
1 tbsp soy sauce
1 tbsp light soy
2 tbsp oyster sauce or vegetarian oyster sauce
3/4 tbsp seasoning sauce
1/2 tsp fish sauce or worcestershire sauce
1/8 tsp sesame oil
1 tsp white roasted sesame seeds
2 tbsp brown sugar

Aromatics & Vegetables

4 dried chili peppers
4 spring onions chopped, green top reserved for garnish
10 cloves garlic chopped
1 cup parmigiano-Reggiano cheese grated finely
2 tbsp of olive oil
3-4 tbsp unsalted butter
1 wedge of lemon or lime
1/4 red capsicum julienned
1/4 orange capsicum julienned
1 red chili pepper sliced
2-3 tbsp avocado oil or neutral flavored high temperature oil

Instructions

Marinade shrimp

Place cleaned shrimp into a bowl. Drizzle shaoxing wine and chili oil over the shrimp. Sprinkle in salt and pepper. Mix well so all the shrimp are coated with the marinade. Cover and refrigerate until ready to use.

Make sauce

Mix together all the soy sauces, along with the oyster sauce, seasoning sauce, fish sauce, sugar, sesame seeds and sesame oil and set aside.

Prep cheese and noodles

With the microplane grate 1 cup of cheese and set aside.
Cook bucatini noodles according to instructions on packaging. Drain and set aside.

Sautéing shrimp, capsicums and garlic

While the noodles are cooking, heat a wok on high. Add avocado oil sear and sauté shrimp for 2-3 minutes on each side. The shrimp should be 90% cooked. Remove from wok and set aside.
While noodles are cooking, into the same wok over medium heat, add a splash of oil. Add capsicums and sauté for 1 minute. Remove from the wok, put into the bowl with the shrimp and set aside. Rinse and dry the wok.
Add butter, garlic, dried chilies, along with 1 tbsp of oil to the cold wok. Turn heat to low and sauté for 3 minutes without browning. Stir constantly. DON'T BURN THE GARLIC! Add spring onion whites and sauté for another 2 minutes.

Putting it all together

Add premixed sauce to the wok, along with the sautéed capsicums and seared shrimp. Increase heat to high and bring everything to a bubbling boil.
Immediately, add noodles and toss to coat well. Make sure all the noodles are coated. Turn the heat off.
Add cheese and mix well. The residual heat will melt the cheese. If the wok is too dry, add a couple tablespoons of the hot pasta water. Mix well after each addition.
Garnish with green onion tops and a squeeze of fresh lime juice. Serve immediately.

Notes

Substitutions & Notes:

Noodles

You can use any type of rice noodle or pasta that you like for this dish.

Fish Sauce:

Don’t like it? Use more soy sauce or worcestershire (pronounced woss ter sher) In fact, we call it wooster sauce)

Gluten-free:

Use gluten-free soy sauces and pasta

Soy-free

Try Bragg amino acids and coconut amino acids in place of the soy sauces.

Cheese:

Use a good quality cheese that you have to grate yourself. Finely grated cheese melts a lot better in this dish. The grated powder product that sits on the shelf will not do this dish justice. Turn the heat off when adding the cheese. This will help to melt the cheese verses turning it into a oil.

Nutrition

Serving: 4servingsCalories: 669kcalCarbohydrates: 58gProtein: 35gFat: 33gSaturated Fat: 12gTrans Fat: 1gCholesterol: 182mgSodium: 2447mgPotassium: 480mgFiber: 3gSugar: 10gVitamin A: 1490IUVitamin C: 41mgCalcium: 415mgIron: 2mg

Keyword bucatini, cheese, Garlic, garlic noodles, holiday seafood, pasta, shellfish, shrimp

Tried this recipe?Let us know how it was!

Garlic Noodles with Shrimp

Garlic Noodles With Shrimp