Spicy Creamy Shrimp Noodles (Print Version)
# Ingredients:
→ Noodles & Seafood
01 -
2 packs of ramen (instant variety)
02 -
1.5 lbs of large shrimp, peeled, deveined, and thawed
→ Spices & Seasoning
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
1 tsp black pepper
06 -
1 tsp salt
→ Sauce Components
07 -
1/4 cup of heavy cream
08 -
1 tbsp Gochujang paste
09 -
2 tbsp soy sauce (low sodium)
10 -
2 tbsp hoisin sauce
→ Fresh Ingredients & Basics
11 -
1 tbsp of olive oil
12 -
2 tbsp of butter (unsalted)
13 -
1 tbsp garlic, chopped finely
14 -
2 limes (juice squeezed)
15 -
1/4 cup parsley, freshly chopped
16 -
1/4 cup Parmesan cheese, grated
17 -
Sesame seeds (optional, toasted for garnish)
# Instructions:
01 -
Preheat your grill to around 350°F (medium heat) while getting the shrimp ready.
02 -
Mix the shrimp together with garlic powder, smoked paprika, black pepper, salt, lime juice (from half a lime), and olive oil. Stick this in the fridge for 30 minutes to soak in the flavors. Soak wooden skewers in water at the same time so they won't catch fire.
03 -
Put the shrimp onto skewers, then grill them for 2-3 minutes each side until they become pink and firm. Squeeze some lime on top right before serving.
04 -
Get a big pot of water bubbling away. Toss in the noodles and let them cook for about 5 minutes till soft. Drain them but leave the starch; it makes sauce stick better.
05 -
Melt butter in a sauté pan over medium heat, then toss in the minced garlic. Cook for 1-2 minutes until it's aromatic but not overdone.
06 -
Pour the Gochujang, heavy cream, hoisin, and soy sauce into the pan. Stir until it's all smooth and combined.
07 -
Stir in the grated Parmesan along with the parsley until the cheese is melted and it's all evenly mixed.
08 -
Toss the shrimp and drained noodles into the sauce. Stir until everything's coated and heated through. Sprinkle sesame seeds on top if you'd like, and serve with lime wedges on the side.
# Notes:
01 -
This dish is a creative blend of Korean and Italian tastes, using hoisin, gochujang, and Parmesan cheese.
02 -
Jordan Hanger came up with this dish.