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!
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 Are Shiitake Mushrooms?
This little fungi is native to East Asia and is so popular out there that it’s used in traditional medicine. Shiitake packs a super rich, incredibly meaty flavor. So if you’ve never really cooked with this kind of mushroom before, consider this your introduction!
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.
Ingredients In Shrimp Shiitake Mushrooms
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 – Fresh is best but if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- 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.
How To Make Shrimp Shiitake Noodles
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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.
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.
Storing Leftover Shrimp Shiitake Noodles
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
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Shrimp Shiitake Noodles
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
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!
Ingredients
- 12 oz noodles or pasta I used bucatini pasta
- 1 tbsp olive oil
- 3/4 lb large shrimp peeled and deveined
- 1/8 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 5 tbsp butter unsalted
- 1 tsp sesame oil
- 2 large shallots chopped
- 3 cloves garlic minced
- 12 oz shiitake mushrooms cleaned and sliced
- 1/2 cup white wine
- 1 1/2 tbsp dark soy sauce
- 3 tbsp soy sauce low sodium
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
- 1 1/2 cups pasta water
- 3 green onions sliced
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
Recipe 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%)
Jess says
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!
Amani says
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.
Joanna Cismaru says
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.