Shrimp Shiitake Noodles
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These Shrimp Shiitake Noodles are loaded with earthy shiitake mushrooms, juicy, plump shrimp and oodles of noodles in a yummy soy sauce and butter sauce. Best of all, dinner in 30 minutes! Get your slurp on!
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.
- Cook your pasta: Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
- Prepare the shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper then cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
- Saute the sauteables: Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
- Cook the mushrooms: Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
- Form the sauce: Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
- Finish the dish: Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes. Add the noodles to the skillet and toss then add the shrimp back to the skillet and garnish with the green onions.
Frequently Asked Questions
Can I use a different type of mushroom if I don’t have shiitake?
Absolutely! While shiitake mushrooms offer a unique, earthy flavor, you can certainly substitute them with other types of mushrooms. Try using cremini, portobello, or even button mushrooms.
Is there a non-alcoholic substitute for the white wine in the recipe?
Yes, there is. If you prefer not to use white wine, you can replace it with an equal amount of chicken or vegetable broth. This will still add depth to the sauce without the alcohol.
What if I’m allergic to shrimp? What’s a good alternative?
No shrimp, no problem! You can easily substitute the shrimp with chicken, tofu, or even more vegetables for a hearty vegetarian option. If using chicken, just make sure it’s fully cooked before setting it aside, as it takes a bit longer to cook than shrimp.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, as the noodles and shrimp are at their best when served right after cooking. However, if you need to prep ahead, you can cook the noodles and prepare the shrimp and mushroom mixture separately, then quickly toss them together just before serving.
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
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Shrimp Shiitake Noodles
Video
Ingredients
- 12 ounce noodles or pasta (I used bucatini pasta)
- 1 tablespoon olive oil
- ¾ pound large shrimp (peeled and deveined)
- ⅛ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 5 tablespoons butter (unsalted)
- 1 teaspoon sesame oil
- 2 large shallots (chopped)
- 3 cloves garlic (minced)
- 12 ounce shiitake mushrooms (cleaned and sliced)
- ½ cup white wine
- 1½ tablespoon dark soy sauce
- 3 tablespoon soy sauce (low sodium)
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 1½ cups pasta water
- 3 green onions (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook your noodles or pasta according to package instructions. Reserve 1½ cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
- Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
- Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
- Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
- Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes.
- Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.
- Serve while warm.
Notes
- I used Italian Bucatini pasta in this dish which is basically a thick spaghetti-like pasta with a hole running through the center. You can use any type of pasta or noodle you like with this dish, such as udon noodles, ramen noodles, spaghetti, fettuccine, etc.
- Shiitake mushrooms can be replaced with regular white mushrooms or cremini mushrooms.
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
