0 from 87 votes
Shrimp Shiitake Noodles
These Shrimp Shiitake Noodles are loaded with earthy shiitake mushrooms, juicy, plump shrimp and oodles of noodles in a yummy soy sauce and butter sauce. Best of all, dinner in 30 minutes! Get your slurp on!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 603 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Asian
Ingredients
- 12 ounce noodles or pasta I used bucatini pasta
- 1 tablespoon olive oil
- ¾ pound large shrimp peeled and deveined
- ⅛ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 5 tablespoons butter unsalted
- 1 teaspoon sesame oil
- 2 large shallots 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.
Cup of Yum
Notes
- I used Italian Bucatini pasta in this dish which is basically a thick spaghetti-like pasta with a hole running through the center. You can use any type of pasta or noodle you like with this dish, such as udon noodles, ramen noodles, spaghetti, fettuccine, etc.
- Shiitake mushrooms can be replaced with regular white mushrooms or cremini mushrooms.
- These noodles will keep for 3 - 4 days in the fridge if stored in an airtight container. I wouldn't recommend freezing this dish as the noodles don't thaw well after time in the freezer.
Nutrition Information
Serving
1serving
Calories
603kcal
(30%)
Carbohydrates
78g
(26%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
2059mg
(86%)
Potassium
735mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
719IU
(14%)
Vitamin C
3mg
(3%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603
% 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.