Quick Spicy Garlic Shrimp Noodles
A fast Korean-style noodle dish with seared shrimp and a gochugaru-soy-fish sauce toss.
Ingredients
| 10 to 12 oz | 285–340 g | Dried pasta |
| 1 lb | 455 g | Peeled & deveined jumbo shrimp, patted dry |
| 2 tsp | 10 ml | Cornstarch |
| pinch | Salt | |
| 2 tbsp | 30 ml | Soy sauce |
| 1 tbsp | 15 ml | Fish sauce |
| 1 tbsp | 15 ml | Sake or water |
| 1 tbsp | 15 ml | Maesilaek, Korean green plum extract (substitute honey or maple syrup) |
| 2 tbsp | 30 ml | Gochugaru, Korean red pepper flakes |
| 1/4 tsp | 1.3 ml | Black pepper |
| 3 tbsp | 45 ml | Cooking oil |
| 1 tbsp | 15 ml | Unsalted butter |
| 5 cloves | Garlic, chopped | |
| 2 to 4 | Serrano pepper, chopped | |
| 3 | Green onions, chopped | |
| — | Sesame oil and seeds (optional) |
Instructions
- Cook the dried pasta in salted boiling water following the package directions. Linguine was used; spaghetti or fettuccine work too.
- While the pasta cooks, mix the shrimp with cornstarch and salt in a bowl and set aside. In another bowl combine the soy sauce, fish sauce, sake, maesilaek, gochugaru and black pepper; set aside.
- Heat a large skillet over high heat and add the cooking oil. Add the shrimp, spreading them evenly to sear. Cook 1 to 2 minutes then flip. Add the butter and chopped garlic and mix well until the butter melts and bubbles.
- Pour in the sauce mixture and quickly toss the shrimp. Add the cooked pasta and the chopped serrano and green onions to the skillet. Stir everything together quickly, adding pasta water as needed. Turn off the heat, garnish with sesame seeds and drizzle with sesame oil. Enjoy!