If you’re anything like me, you know a good noodle dish can really save dinner on those busy nights. These garlicky butter shrimp noodles are one of those recipes I turn to when I want something that’s easy but feels a little special. Think chewy pasta coated in a rich garlic-butter sauce with that unmistakable kick of Asian pantry flavors. Add in juicy seared shrimp, and it’s the kind of meal that makes you sit down and savor every bite.
This is the kind of thing I used to crave after long days working from home—just me in the kitchen with a pan sizzling away, the smell of garlic making me ridiculously happy.
It’s simple but big on flavor. Even if you think you’re not big on fish sauce or oyster sauce, give it a try. They mellow beautifully in the butter and make everything so satisfying.
Why I Love Making These Noodles
Here’s why I find myself cooking this again and again:
- It’s quick—on the table in about 25 minutes. Perfect for weeknights when you want something better than takeout without the wait.
- You don’t need fancy ingredients. Even my small local store has fish sauce and oyster sauce in the international aisle. They’re standard in my pantry now, and they last ages.
- The sauce is rich but not too heavy. It clings to the noodles just right. I’m warning you: you’ll be tempted to sneak bites straight from the pan.
- Leftovers? Absolutely. I make extra on purpose. It reheats really well for lunch the next day, which makes me feel like I’ve outsmarted my future self.
- It’s flexible. I often swap in scallops if they’re on sale, or toss in leftover roasted chicken. My wife prefers it with tofu. It all works.
Honestly, there’s no wrong way to make this if you keep that garlicky sauce as your base.
What You’ll Need for the Sauce
I’m a big believer that a good sauce is what makes a meal. Here’s what I use and why:
- Fresh garlic – nothing powdered here. This is the star, so chop it fine or smash it if you want it even more intense.
- Fish sauce – I know it smells strong out of the bottle, but it cooks down into the most incredible, savory backbone. Don’t be scared of it.
- Oyster sauce – gives that sweet-salty depth. I don’t actually like raw oysters, but oyster sauce is one of my pantry MVPs.
- Butter – forget oil this time. Butter makes it silky and rich, and helps those flavors stick to the noodles.
- Brown sugar – just enough to balance the salty sauces.
- Sesame oil – that final, nutty perfume. I always save it for the end so it doesn’t lose its aroma.
If you’re new to Asian sauces, don’t overthink it. Once you buy them, you’ll start finding excuses to use them in stir fries, marinades, you name it.
Other Ingredients You’ll Need
- Raw shrimp – go for fresh or thawed frozen. I try to buy them deveined to save time.
- Spaghetti or any noodles – I often use spaghetti because it’s always in my cupboard, but I’ve tried this with ramen bricks, rice noodles, even fettuccine in a pinch.
- Green onions – they add a fresh crunch and a pop of color.
That’s it. Just a short, unfussy list that comes together fast.
My Way of Cooking These Noodles
Cooking the Pasta
First up: get those noodles boiling. I usually salt the water generously. For spaghetti, I go by the box instructions but shave off a minute because they’ll finish cooking in the sauce.
If you use rice or egg noodles, just follow their instructions—just keep them slightly firm. Overcooked noodles turn mushy once you toss them in sauce, and that’s always a bummer.
Cooking the Shrimp and Starting the Sauce
While the pasta’s going, I heat up a big skillet. Here’s what I’ve learned from making this countless times:
- Pat your shrimp dry. Wet shrimp will steam instead of sear, and you won’t get that lovely golden color.
- Don’t overcrowd the pan. I often do them in two batches.
- Watch them like a hawk. A minute or two per side is plenty. As soon as they’re opaque and pink, they’re done.
Once the shrimp are cooked, I pull them out but keep all those caramelized bits in the pan. That leftover flavor is gold.
Building the Sauce
In the same pan (don’t you love fewer dishes?), I melt the butter, add the garlic, and let it sizzle gently—don’t burn it.
Then in go the fish sauce, oyster sauce, brown sugar, and a splash of pasta water. That pasta water is magic—it loosens everything into a shiny sauce that clings to noodles beautifully.
I always taste at this stage. If I’m feeling adventurous, sometimes I add a pinch of chili flakes for heat.
Bringing It All Together
Once the pasta’s cooked, I drain it (keeping a little extra pasta water just in case) and toss it straight into the pan of sauce.
I love using tongs here so I can really turn and coat every strand. Then the shrimp go back in, warming up in that garlicky butter bath.
If the sauce is too thick, a bit more pasta water thins it perfectly without diluting the flavor.
Finishing Touches
Green onions are my go-to garnish. They add freshness and crunch, which balances the richness of the butter.
Sometimes I sprinkle a bit of fried shallots or even extra chopped garlic toasted until crisp. It’s that little bit of extra that makes people think you worked much harder than you did.
Ideas for Switching It Up
I’ve made this a dozen ways depending on what’s in my fridge:
- Seafood – scallops, crab meat, chunks of salmon. Anything works.
- Protein swaps – tofu is great for a vegetarian option. Thin-sliced chicken or beef also soaks up the sauce.
- Veggies – bell peppers, broccoli, snap peas. I usually sear them first, set aside, then add them back in with the noodles.
- Noodle options – ramen, egg noodles, rice noodles, angel hair. I’ve used leftover linguine, too.
This recipe is a real kitchen chameleon. Use what you have and make it your own.
My Best Tips for Great Results
Here’s what I tell friends when they ask how to get it right:
- Dry the shrimp thoroughly. Moisture kills the sear.
- Don’t crowd the pan. Shrimp need space.
- Don’t overcook the noodles. Slightly firm is best so they don’t turn mushy later.
- Don’t skip any sauce ingredient. Each one has a role, and together they make the magic happen.
It’s all simple stuff, but it makes the difference between good and wow.
Common Questions I Get
Where do you buy fish sauce and oyster sauce?
I grab mine at the local supermarket. It’s usually in the international or Asian section. Once you try them, you’ll start reaching for them in other recipes too.
Can I replace the fish sauce or oyster sauce?
Honestly, I wouldn’t. You’ll lose that special salty-sweet depth. If you really must, soy sauce is an option, but it won’t be the same.
Does it keep well?
It’s great for meal prep. I store leftovers in the fridge and reheat with a splash of water so the noodles don’t dry out.
Garlic Shrimp Noodles
If you're in the mood for something fast, flavorful, and utterly satisfying, this garlic butter shrimp noodle dish might just become your new weeknight favorite.
Ingredients
- 8 oz spaghetti
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp fish sauce
- 2 tbsp oyster sauce (or oyster-flavored sauce)
- 1 tsp sesame oil
- 2 tsp brown sugar
- 4–5 garlic cloves, finely minced
- 1 tbsp salted butter
- ¼ cup pasta water (reserved)
- ¼ cup chopped green onions
- Cooking oil (for searing shrimp)
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the spaghetti according to the package directions. Reserve about ¼ cup of pasta water before draining.
- Sear the Shrimp: While the pasta cooks, heat a bit of oil in a large skillet over medium heat. Pat the shrimp dry and sear them for 2–3 minutes on each side until they turn pink and opaque. Work in batches if necessary to avoid crowding. Once cooked, set the shrimp aside.
- Make the Sauce: In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in fish sauce, oyster sauce, brown sugar, and sesame oil. Mix well, then pour in the reserved pasta water to help loosen the sauce. Stir and turn off the heat.
- Bring It All Together: Add the drained pasta to the skillet and toss it with the sauce until evenly coated. Return the shrimp to the pan and give everything a good toss to combine.
- Garnish and Serve: Sprinkle the chopped green onions over the noodles just before serving. Enjoy hot!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 309Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 151mgSodium 1276mgCarbohydrates 35gFiber 2gSugar 3gProtein 22g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What do you serve with it?
I like something crisp and green on the side. Stir-fried green beans are a favorite. Sometimes I do a simple cucumber salad. Anything fresh balances the richness of the noodles.
There you go—my garlic butter shrimp noodles the way I make them at home, with all the messy, real-life notes I’d tell a friend.
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