Bay Area Garlic Noodles with Shrimp
Buttery garlic noodles tossed with tender shrimp, a Bay Area classic. Ready in 20 minutes with minimal cleanup and maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 8 oz spaghetti or linguine
- ¾ lb large shrimp, peeled and deveined
- 4 tbsp butter
- 6 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 scallions scallions, sliced thin crosswise
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring a large pot filled three-quarters full with salted water to a rolling boil over high heat, about 8 minutes. You'll see large bubbles rapidly breaking the surface.
- 2
While the water boils, peel and devein the shrimp if not already done: pinch off the head, peel the shell away, and use a small knife to scrape out the thin dark line running down the back. Pat dry with a paper towel.
- 3
Mince the garlic cloves by slicing them lengthwise, then crosswise, then chopping until the pieces are pencil-tip sized (smaller than a grain of rice).
- 4
Slice the scallions crosswise into thin rings, keeping the white and light green parts separate from the dark green tops for now.
- 5
Add the pasta to the boiling water and stir once with a fork to prevent clumping. Cook, stirring occasionally, until the pasta is tender but still has a slight firmness when you bite it, about 9 minutes or per package directions.
- 6
While the pasta cooks, place a large skillet over medium-high heat and add 4 tablespoons of butter. Swirl the skillet until the butter melts and foams, about 45 seconds.
- 7
Add the minced garlic to the melted butter and stir constantly for 30 seconds until the smell becomes intensely fragrant and the garlic looks golden-brown at the edges.
- 8
Slide the shrimp into the garlic butter in a single layer. Let them sit without stirring for 90 seconds until the bottom of each shrimp turns opaque pink.
- 9
Flip each shrimp with tongs and cook for another 90 seconds on the second side until fully opaque pink throughout, with no gray or translucent spots remaining.
- 10
Pour 2 tablespoons of soy sauce and 1 tablespoon of sesame oil into the skillet. Stir gently to coat the shrimp, cooking for 10 seconds until the liquid is incorporated.
- 11
Drain the cooked pasta in a colander, reserving 1 cup of the starchy cooking water in a separate bowl.
- 12
Slide the drained pasta directly into the skillet with the shrimp and garlic butter. Toss with tongs for 60 seconds, lifting and folding the noodles to coat all strands evenly.
- 13
If the noodles look dry, pour in 2 tablespoons of reserved pasta water and toss again until silky. Taste a bite and add salt and pepper if needed.
- 14
Divide the garlic noodles and shrimp between two bowls, pouring any pan juices from the bottom of the skillet over the top.
- 15
Scatter the sliced scallion greens (dark tops) over each bowl in a small handful. Serve immediately while steaming hot.
Tools you’ll need
- large pot (6+ quarts)
- large skillet (12-inch)
- colander
- wooden spoon or fork
- tongs
- small paring knife
- paper towels
- small bowl (for reserved pasta water)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
