I love fiery shrimp scampi with noodles. If you do too, you will surely love this Asian Garlic Shrimp Spaghetti — which is a real fusion favorite! It is easy to prepare and delightful to eat. This dish is tangy and has a clear East and South Asian taste.
I use a Korean Spicy Sauce, Thai Oyster Sauce, Chinese Soy Sauce, and Japanese Shiitake Mushrooms. The flavors blend harmoniously and will make you crave a second helping! Additionally, it looks elegant when presented on a plain or fancy plate.
GARLIC AND SHRIMP
You know how well Garlic and Shrimp marry together in flavor and fragrance. To make two full servings, I use 12 large Shrimp and 12 large Garlic Cloves to provide a sparkling taste which is satisfying but not overwhelming. Two Spring Onions are a subtle addition of taste and color.
SHIITAKE MUSHROOMS
To strengthen the East Asian focus, I diced 6 Shiitake Mushrooms. They provide another texture and special flavor to the sauce and seasonings!
DEN VIGTIGSTE KRYDREDE SAUCE
The prime sauce is Gochujang (Korean Spicy Sauce) which I also used in my Stegte ris med koreansk kimchi og bacon recipe. Every bite provides a sparkling sensation that is clear and strong. If you like hot surprises, you will like this sensation. For a milder version, substitute with Sriracha Chili Sauce.
INGREDIENSER
HOW TO MAKE THIS FIERY ASIAN GARLIC SHRIMP SPAGHETTI
This Fiery Asian Shrimp Spaghetti is a magical dish! Each mouthful satisfies with a spicy, salty, and sweet taste that merges the firm texture of the shrimp to the chewy experience of the Spaghetti. The Onion and Shiitake Mushrooms add to the symmetry of flavors in this elegant and comforting winner.
I hope you enjoy this Fiery Asian Garlic Shrimp Spaghetti under a Yum Yum Tree or at your own table!
FLERE OPSKRIFTER PÅ FUSIONSSPAGHETTI:
Miso svamp spaghetti i japansk stil
Sichuan-stil ost peber hotdog nudler
Broccoli-nudler med havsalt og sichuanpeber til kylling
Spaghetti med hvidløgssmør og rød chiliolie
Fiery Asian Garlic Shrimp Spaghetti
Ingredienserne
- 200 g / 7 oz Spaghetti
- 12 Shrimp, large, peeled and deveined
- 1 tsk Majsstivelse
- En knivspids salt
- En knivspids stødt sort peber
- 12 Garlic Cloves, finely minced
- 3 Spsk. Olivenolie
- 2 Spsk. Usaltet Smør
- 1 small Onion, diced (or half a medium Onion)
- 6 Shiitake svampe i tern
- 2 Spsk. Light Chinese Soy Sauce
- 2 Spsk. Thai Oyster Sauce
- 1 Spsk. Gochujang (koreansk krydret sauce)
- 1 tsk Chiliflager (valgfrit)
- 2 tsk Sesamolie
- 2 Spring Onions, chopped
- Pinch of Sugar
- 1 tsk Sesamfrø
- some Parsley for garnish (or Coriander/ Cilantro )
Instructions
- Prepare the Shrimp in a small mixing bowl. Add Cornstarch, Salt and Ground Black Pepper. Mix well and set aside.
- In a small bowl, mix together Light Soy Sauce, Oyster Sauce, and Gochujang (Korean Spicy Sauce). Set aside.
- Bring a pot of salted water to a boil and add the Spaghetti. Cook to al dente stage according to the package instructions, about 7-9 minutes. Keep a close watch on the Spaghetti while you cook the shrimp.
- Use a frying pan or a heavy pan to heat up the Olive Oil and Butter on medium-high heat. When the Butter has melted, add in minced Garlic. Stir 1-2 minutes until fragrant.
- Add the Onion and Shiitake Mushrooms. Stir fry for about 2 minutes until tender and soft.
- Add the Shrimp. Cook both sides until freshly pink for about 2-4 minutes on medium heat. Add Chili Flakes (optional).
- The Spaghetti should be ready. Add the undrained Spaghetti to the Shrimp mixture. Reserve some pasta water.
- Gently combine the Spaghetti and Shrimp. Add the mixed Sauces and combine thoroughly.
- Add the Sesame Oil, chopped Shrimp Onions and pinch of Sugar. Mix well. Add in a little pasta water to reach a nice consistency.
- Garnish with Sesame Seeds and Parsley and serve hot!
Video
Notes
- If you prefer a milder taste, you can substitute Gochujang with Sriracha Chili Sauce. Or cut the amount of Gochujang to 1/2 tbsp. The deep taste of this dish comes from Gochujang.
- Always use large Shrimp for satisfying taste!
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