Garlic Noodles (shrimp) Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt, then add the 12 oz noodles and cook until just shy of al dente (follow package but subtract 1–2 minutes). Reserve 1/4 cup pasta cooking water, then drain and set noodles aside.

Prepare shrimp

While pasta cooks, pat the shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of black pepper. Keep refrigerated until ready to cook.

Cook shrimp

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When hot and shimmering, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Mince garlic

Peel and finely mince 6 cloves garlic (or use a garlic press). Separate the whites and greens of the green onions now: reserve whites for the sauce and greens for garnish.

Make sauce base

In the same skillet over medium heat, add 4 tablespoons unsalted butter and 1 tablespoon oil. Once butter is melted and sizzling slightly, add the minced garlic and the white parts of the green onions. Cook, stirring constantly, for 45–60 seconds until fragrant and just starting to soften — do not let garlic brown.

Combine seasonings

Stir in 3 tablespoons soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon brown sugar, 1 teaspoon fish sauce, 1 tablespoon dry sherry (if using), 1/4 cup reserved pasta water or chicken broth, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (optional). Simmer gently for 30 seconds to meld flavors.

Finish sauce

Taste and adjust seasoning: add a touch more soy for saltiness, a pinch more sugar to balance, or more pasta water to loosen. Stir in 1/2 teaspoon toasted sesame oil at the end for aroma.

Toss noodles with sauce

Add the drained noodles to the skillet with the garlic sauce. Using tongs, toss steadily to coat the noodles evenly, 1–2 minutes. If the mixture seems dry, add up to an additional 2–3 tablespoons reserved pasta water, 1 tablespoon at a time, until the noodles are glossy and saucy.

Return shrimp to pan

Add the cooked shrimp back to the skillet and toss briefly (30–60 seconds) just to rewarm and combine with the noodles and sauce.

Plate and garnish

Divide noodles and shrimp among 3–4 plates (see servings). Sprinkle the green parts of the sliced green onions over the top and, if using, grate 1/4 cup Parmesan or Pecorino over each serving sparingly for a savory finish. Serve with lime wedges on the side to squeeze over, if desired.

Storage note

Leftovers: cool to room temperature, cover, and refrigerate up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.