• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Shrimp Lunch Dinner 30 Minutes or Less Pasta Seafood Asian
4.8 from 28 votes

Shrimp Shiitake Noodles

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/3/22 7 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

noodles with shiitake and shrimp sauce on a platter

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.

a bowl of shiitake mushrooms

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • 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.
shrimp shiitake noodles in a skillet

How To Make Shrimp Shiitake Noodles

  1. Cook your pasta:  Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
a plate full of noodles with shiitake mushrooms and shrimp

What Else Can I Use In This Dish?

This noodle dish is a bit of a blank canvas for using up whatever you may have in the fridge, so feel free to have some fun – get creative!

Veggies

  • Shredded carrot
  • Broccoli
  • Peas
  • Shredded cabbage
  • Bell pepper

Protein

  • Tofu – you can make this dish with only tofu if you’d like a more vegetarian meal
  • Chicken
  • Pork
  • Beef

Noodles

  • Udon
  • Spaghetti
  • Shanghai
  • Soba
  • Thicker rice noodles

Can I Make This Dish In A Wok?

You definitely can! If you’re looking to work more with your wok, feel free to try this dish out. These dishes are usually cooked in a wok over really high heat which is why they cook so fast. Every time you add something, you basically just cook it for 30 seconds, add the next ingredients, another 30 seconds, more tossing and that’s about all there is to it.

a bowl full of noodles, shiitake mushrooms and shrimp and a fork twirling some noodles

Storing Leftovers

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 To Try:

  • Firecracker Shrimp
  • Chili Garlic Shrimp
  • Honey Garlic Shrimp
  • Blackened Shrimp
  • Coconut Shrimp Curry
  • Brazilian Shrimp Soup
  • Garlic Butter Shrimp
  • Spicy New Orleans Shrimp

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.

side view shot of a plate full of shrimp shiitake pasta
Print
4.75 from 28 votes

Shrimp Shiitake Noodles

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
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!
4

Ingredients

  • 12 ounce noodles or pasta (I used bucatini pasta)
  • 1 tablespoon olive oil
  • 3/4 pound large shrimp (peeled and deveined)
  • 1/8 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 5 tablespoon butter (unsalted)
  • 1 teaspoon sesame oil
  • 2 large shallots (chopped)
  • 3 cloves garlic (minced)
  • 12 ounce shiitake mushrooms (cleaned and sliced)
  • 1/2 cup white wine
  • 1 1/2 tablespoon dark soy sauce
  • 3 tablespoon soy sauce (low sodium)
  • 1 tablespoon brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 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 1 1/2 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.

Video

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 630kcal (32%)Carbohydrates: 78g (26%)Protein: 34g (68%)Fat: 21g (32%)Saturated Fat: 10g (63%)Cholesterol: 252mg (84%)Sodium: 2206mg (96%)Potassium: 674mg (19%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 570IU (11%)Vitamin C: 7mg (8%)Calcium: 178mg (18%)Iron: 5mg (28%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a plate full of shrimp shiitake pasta

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 523
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Irene Severin
Irene Severin
Posted: 1 year ago

5 stars
The flavors in this were outrageously good! Didn’t have white wine so just used water and carmelized half a large onion since I didn’t have shallots. We loved it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Irene Severin
Posted: 1 year ago

So glad you enjoyed the recipe!

0
Reply
Willow Ozburn
Willow Ozburn
Posted: 1 year ago

Ended up with a little too much sauce.
Would recommend cooking it down significantly at the last stage or reducing liquid ingredients.

0
Reply
Mark Wellman
Mark Wellman
Posted: 2 years ago

5 stars
Yep, I made it, loved it and will make it again. I used some leftover cooked linguine heated up with hot water in a colander before adding to the pan. I put hot water in the bag the linguine was saved in for the flavored broth. I used sake instead of white wine. Otherwise, I followed the recipe faithfully and it was terrific.

0
Reply
Jess
Jess
Posted: 3 years ago

5 stars
I wasn’t sure what to expect when I sat down to eat this. I was pleasantly surprised by how much flavor it had! The mushrooms are what make the dish and whatever wine you decide to cook in. Definitely a keeper!

0
Reply
Amani
Amani
Posted: 4 years ago

5 stars
I can’t wait to make this recipe! I love nothing more than shrimp, pasta, and mushrooms! I was just wondering, is there something I can replace the white wine with? Will white cooking wine work? I’m not too familiar with using wines in dishes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amani
Posted: 4 years ago

White cooking wine will work but a good white wine will be better. However, if you don’t want to use alcohol at all you could use a vegetable broth or chicken broth.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz