These creamy spicy garlic noodles with shrimp are so good, I could probably eat it every day. It reminds me of an Asian Alfredo if that’s even a thing. With ingredients like sriracha and hoisin paired with parmesan cheese, garlic and heavy cream, this is a flavor bomb. I use grilled shrimp as the protein but chicken or steak would work well too! It is buttery and velvety with a hint of spice and it’s one of my most requested recipes.
Preparing the shrimp
Shrimp is such a versatile protein. It cooks fairly fast, so it is the time saving ingredient for sure. If you are not a seafood fan, you can substitute it for chicken, or even a meatless option. But, this might be the dish that makes you fall in love with shrimp. It is that good.
Start with a large variety of shrimp. I used shrimp that were already deveined and peeled for time and ease. My favorite type of large shrimp is Argentine red shrimp. They have a very fresh flavor, but are also very meaty.
Place the shrimp into a large bowl and drizzle on some olive oil and a squeeze of lime juice. Then season the shrimp with salt, pepper, garlic powder, and smoked paprika. Mix everything in the bowl so it’s evenly coated and place the bowl of shrimp into the fridge for 30 minutes to marinate.
Grilling the shrimp
You can grill the shrimp directly on grill grates however you run the risk of them slipping through the grates never to be seen again. To avoid this I put the shrimp on wooden skewers and grill them together. This avoids them falling through the grill grates and you can also flip them all at once. If you decide to use skewers soak them in water for 30 minutes first so they don’t burn on the grill.
When skewering, try to fit about 4-5 large shrimp on each skewer. I used a charcoal grill on medium heat. If you don’t have a grill, a grill pan or even a cast iron pan work well instead on your stove top. Just use a little olive oil first before cooking.
Grill your shrimp for 2-3 minutes per side. You know they are done once they firm up and change colors. Remove and set on a plate. Then, squeeze lime juice over the top of the shrimp to finish.
Making the noodles
For this dish, I used udon noodles. They are similar in texture to ramen, but are a little thicker and better quality than the plastic packs you probably ate in college. You will need to cook them about 10-12 minutes in boiling water. They should have a little bite to them. Drain, but do not rinse.
Making the creamy sauce
While the noodles are boiling, you can prepare the sauce.
Bring a large sauté pan to medium heat. Add 1 tablespoon of olive oil, a tablespoon of butter, and 1 tablespoon of minced garlic.
After the butter has melted, add 2 tablespoons of hoisin, 2 tablespoons of soy sauce, 1/4 cup of heavy cream and 1 tablespoon of gochujang or sriracha. Stir to mix well and turn the heat to low.
Gochujang is a Korean pepper paste, but it has a deep, rich flavor. It is a little less spicy than sriracha, but is more well-rounded.
Next, add in ¼ cup chopped parsley and ¼ cup of shredded parmesan cheese. Then, add your noodles and shrimp, stirring to coat. Garnish with toasted sesame seeds and serve with lime wedges.
The sauce is rich, creamy, spicy, and other worldly. Combine that with delicious Udon noodles and perfectly grilled shrimp. Now things are getting pretty serious. No lie I could eat this dish everyday and if you don’t make this at least once you’re missing out! Try these creamy Udon noodles with shrimp and thank me later.
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- 1.5 pounds of large shrimp (thawed, peeled, and deveined)
- 12 ounces of Udon noodles
- 2 limes
- 2 tablespoons of unsalted butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons hoison
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sriracha or Gochujang
- 1/4 cup heavy cream
- 1/4 cup fresh chopped parsley
- 1/4 cup shredded Parmesan Cheese
- Toasted sesame seeds (Optional Garnish)
- Heat grill to medium heat or about 350°F
- Place shrimp into a bowl and drizzle on 1 tablespoon of olive oil. Then season with salt, pepper, garlic powder and smoked paprika. Squeeze the juice from half a lime. Allow the shrimp to marinate for 30 minutes in the fridge while you also soak skewers in water.
- Skewer the shrimp and grill 2-3 minutes on each side. Finish with a squeeze of lime juice.
- Boil a large pot of water. Add the udon noodles and cook uncovered for 10-12 minutes. Drain, but do not rinse.
- Meanwhile, heat a large sauté pan on medium heat.
- Add butter and minced garlic and cook for 1-2 minutes.
- Then add the hoisin, soy sauce, sriracha or gochjuang and heavy cream. Stir until smooth and incorporated.
- Stir in the chopped parsley and shredded parmesan cheese.
- Add in the shrimp and noodles making sure that everything is coated and warmed through.
- Garnish with toasted sesame seeds and serve with lime wedges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian