Shrimp Shiitake Noodles
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
603 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Shrimp Shiitake Noodles
Description
This recipe uses a cooking method where noodles (like bucatini or other pasta types) are cooked separately with reserved pasta water maintained for sauce consistency. Shrimp are seasoned and pan-seared for a lightly golden exterior before being set aside. The same pan is used to sauté shallots, garlic, and shiitake mushrooms in butter and sesame oil until the mushrooms brown and soften.
White wine deglazes the pan, capturing all browned bits for depth. A combination of dark soy sauce, low sodium soy sauce, brown sugar, and red pepper flakes builds a complex sauce blending sweet, salty, and spicy elements. Green onions finish the dish with fresh, light contrast.
This noodle dish pairs well with a variety of pasta or Asian-style noodles, and mushrooms can be substituted with other varieties if needed. Leftovers store for several days but are not recommended for freezing due to noodle texture changes.
Ingredients
- 12 ounce noodles I used bucatini pasta, or pasta
- 1 tablespoon olive oil
- ¾ pound Shrimp peeled and deveined, large
- ⅛ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 5 tablespoons butter unsalted
- 1 teaspoon sesame oil
- 2 large shallot chopped
- 3 cloves garlic minced
- 12 ounce shiitake mushrooms cleaned and sliced
- ½ cup white wine
- 1½ tablespoon dark soy sauce
- 3 tablespoon soy sauce low sodium
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 1½ cups pasta water
- 3 green onions sliced
Instructions
- Cook your noodles or pasta according to package instructions. Reserve 1½ cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
- Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
- Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
- Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
- Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes.
- Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.
- Serve while warm.
Notes
- Bucatini pasta works well but any noodle like udon, ramen, or spaghetti can be used.
- Shiitake mushrooms can be substituted with white button or cremini mushrooms as preferred.
- Store leftovers refrigerated in an airtight container for 3-4 days; avoid freezing to prevent texture loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 603kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 2059mg | 86% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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