Easy Shrimp Shiitake Noodles
This dish is absolutely loaded with flavor, whether it be from the earthy, meaty shiitake mushroom, the plump and juicy shrimp, or a totally slurp-able sauce. These noodles are perfect for when you’re craving something super savory, a little different, and just as delicious the next day. Believe me you’ll be thanking me once you’ve got your hands on a bowl of the stuff! I know there are people out there who don’t really like mushrooms. I’m hoping this recipe changes your mind if you’re brave enough to give it a try. Mushrooms are great and have lots of health benefits they’re also incredibly delicious with a woodsy and really meaty flavor.
What Is Bucatini?
If you’ve never had it before, bucatini is basically a thick spaghetti with a hole running down the middle, to soak up as much yummy sauce as possible. Any pasta or noodles will work in this dish, really whatever you have on hand. I really love the thicker style noodles like udon or these bucatini pasta, I think they look great and not to mention are great for slurping, because let’s face it, when you eat a dish like this, you’re going to slurp. A lot.
Pasta – Look for a thicker style of noodle, whether you use an Asian style noodle or Italian. Today I used bucatini. Olive oil – We want a nice neutral tasting oil to cook up our shrimp in. Shrimp – Deveined and deshelled. Seasoning – Salt and pepper. Butter – Unsalted as we want to control the sodium content of our dish. Sesame oil – Such an amazing flavor bomb ingredient, definitely be sure to pick some up! Garlic – Use as much or little as you like. Onions – Both shallots and green onions are needed for this dish. Mushrooms – You can use any kind you’d like but shiitake is my strong recommendation. White wine – I like to use something a little drier like a Sauvignon Blanc. Soy sauce – We want to use both dark soy sauce and regular low sodium soy sauce, believe me you’ll want both for that rich umami sauce. If you can’t find dark soy sauce just sub in your low sodium. Sugar – We’re using brown sugar today to round out our flavor profile, the molasses add some complexity to our dish. Red pepper flakes – To add some heat to our dish, feel free to customize this ingredient as much as you’d like.
Storage
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.
More Delicious Shrimp Recipes
Firecracker Shrimp Chili Garlic Shrimp Honey Garlic Shrimp Blackened Shrimp Coconut Shrimp Curry Brazilian Shrimp Soup Garlic Butter Shrimp Spicy New Orleans Shrimp
