There are some dishes I find myself going back to again and again, especially on weeknights when I’m craving something warm but don’t feel like fussing around in the kitchen. These garlic noodles with shrimp fall right into that category. I still remember the first time I tried a similar version at a small restaurant years ago. The flavors stayed with me for days, and I knew I had to figure out a way to bring that same comfort into my own kitchen.
Over time, after countless busy evenings and last-minute dinners, this recipe slowly turned into one of my reliable go-tos. The noodles soak up a rich butter-and-garlic sauce that makes the whole house smell inviting. The shrimp cooks quickly, but somehow still feels like a special addition. And the best part? It all comes together fast, leaving you with something filling without the need for complicated steps.
This is the sort of dish I cook when I’ve had a long day, or when someone asks, “Is dinner almost ready?” before I’ve even started. It’s simple food, but it delivers the kind of comfort that makes you want to go back for seconds.
What You’ll Need to Bring This Dish Together
Noodles
I usually reach for thin spaghetti because it holds the sauce the way I like—just lightly coated, without getting heavy. It cooks evenly, and because the strands separate easily, the garlic butter spreads around beautifully. I’ve tried a few other noodle types over the years, especially when I’ve run out of spaghetti, but I always return to this one because it feels right for this dish.
Garlic
The garlic is what gives this recipe its personality. I’ve learned that using plenty of fresh garlic makes a big difference. The moment the chopped garlic hits the warm butter, the aroma fills the kitchen, and anyone within earshot of the sizzling pan usually drifts in to check what’s cooking. This dish is simple, so the garlic has to shine.
Shrimp
Jumbo shrimp works wonderfully here. It cooks quickly yet still feels substantial in every bite. On days when I’m feeding more people or simply want the meal to feel more generous, I toss in a few extra pieces. Shrimp brings a lightness to the dish that balances the noodles perfectly.
Oyster Sauce
I always keep a bottle of oyster sauce in my pantry, and this dish is one of the reasons why. It blends into the butter and garlic to create a savory base that coats the noodles without overpowering them.
Butter
The sauce starts with butter, and it gives the dish that cozy, homey feel. Once the butter melts and combines with the garlic, everything starts coming together. I often lower the heat slightly at this point so the garlic cooks gently and doesn’t burn.
How I Usually Make This at Home
Before I start cooking, I like to get everything ready. This dish moves quickly once the shrimp hits the pan, and having things prepped always makes it smoother.
I boil the noodles first and make sure to save a cup of the starchy water. Over the years, I’ve learned that this starchy water brings the noodles and sauce together in a way regular water just can’t. It gives the sauce a nice, silky texture.
While the noodles drain, I heat a pan with a bit of oil and add the shrimp. They take only a few minutes, so I stay close to the stove. Once one side turns pink, I add the butter, garlic, oyster sauce, and just a pinch of sugar. As the butter melts, everything blends into a glossy sauce that coats the shrimp.
When the garlic turns fragrant and the shrimp is nearly done, I add the noodles straight into the pan. A splash of the pasta water helps the sauce spread evenly without clumping. I toss everything together until the noodles are fully coated.
To finish, I sprinkle some chopped green onions on top. On days when I want something a little extra, I grate a bit of parmesan over the noodles. The combination of garlic, butter, and warm noodles is hard to beat.
Helpful Notes From My Own Cooking
I’ve made this so many times that a few small habits have stuck with me:
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I always mince the garlic ahead of time. If I leave it for the last minute, I end up rushing and the pieces turn uneven.
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Cooking the noodles slightly under the usual time gives them a better texture once they’re tossed in the sauce.
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Keeping the heat moderate when the garlic goes into the pan prevents it from turning bitter. A slow sizzle gives the best flavor.
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If I want a fuller meal, I sometimes add mushrooms or a handful of spinach during the last minute of cooking. Both blend well with the buttery sauce.
These little details make the dish feel more special even when I’m cooking in a hurry.
FAQ
Can I use chicken instead of shrimp?
Yes, sliced chicken works nicely. Just cook it a little longer before adding the butter and garlic so it’s fully done.
What other noodles can I use?
Ramen noodles or egg noodles are good choices. Just try to use something that isn’t too thick so the sauce can coat it well.
Can I skip the oyster sauce?
If you don’t have any, a small amount of soy sauce can be used. The flavor will be slightly different, but still tasty.
Can I add vegetables to this dish?
Yes, mushrooms, bok choy, spinach, or even bell peppers can be added. They cook quickly and fit the flavor profile.
How spicy can I make this?
A small pinch of chili flakes or sliced fresh chili blends well without overpowering the garlic.
Vietnamese Garlic Noodles With Shrimp
A quick, cozy bowl of garlicky noodles and tender shrimp that comes together fast, perfect for nights when you want something comforting without spending too much time in the kitchen.
Ingredients
- 1–2 tablespoons cooking oil
- 1 ½ pounds jumbo shrimp
- 6 cloves minced garlic
- 5 tablespoons oyster sauce
- 3 tablespoons butter
- 1 pound thin spaghetti
- 2 teaspoons sugar
- 5 tablespoons pasta water
- salt and ground black pepper to taste
- sliced green onion for garnish
- grated parmesan to taste optional
Instructions
- Cook the spaghetti until just al dente and set aside, keeping about a cup of the pasta water. Don’t rinse the noodles so they can hold onto the sauce.
- Warm the oil in a large wok or skillet over medium-high heat and add the shrimp. Season lightly with salt and pepper and let them cook until the edges start to turn pink.
- Flip the shrimp and stir in the butter, garlic, oyster sauce, and sugar. Let everything blend together while the shrimp finish cooking.
- Add the noodles straight into the pan, loosening the sauce with a bit of pasta water at a time until it reaches a smooth, glossy consistency. Toss well so the noodles are evenly coated.
- Give it a final taste for seasoning and finish with sliced green onion and a sprinkle of parmesan if you enjoy that extra richness.
Notes
- Having everything prepped before you begin makes the cooking process seamless.
- Cook thin noodles just to al dente so they stay springy once mixed with the sauce.
- A splash of pasta water helps the sauce cling beautifully to the noodles.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 182Total Fat 6gSaturated Fat 4gUnsaturated Fat 3gCholesterol 17mgSodium 109mgCarbohydrates 26gFiber 1gSugar 3gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This dish is one of those quiet comforts I rely on when I want something satisfying without spending too much time at the stove. Every time I make it, I’m reminded how a few simple ingredients can come together to create a meal that feels warm, familiar, and relaxing. If you’re ever looking for a quick dinner that brings a bit of ease to a busy day, these garlic noodles with shrimp fit right in.
