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!
THE KEY SPICY SAUCE
The prime sauce is Gochujang (Korean Spicy Sauce) which I also used in my Korean Kimchi and Bacon Fried Rice 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.
INGREDIENTS
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!
MORE FUSION SPAGHETTI RECIPES:
Japanese-style Miso Mushroom Spaghetti
Sichuan-style Cheese Pepper Hot Dog Noodles
Sea Salt & Sichuan Pepper Chicken Broccoli Noodles
Garlic Butter Spaghetti with Red Chili Oil
Fiery Asian Garlic Shrimp Spaghetti
Ingredients
- 200 g / 7 oz Spaghetti
- 12 Shrimp, large, peeled and deveined
- 1 tsp Cornstarch
- Pinch of Salt
- Pinch of Ground Black Pepper
- 12 Garlic Cloves, finely minced
- 3 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 1 small Onion, diced (or half a medium Onion)
- 6 Shiitake Mushrooms, diced
- 2 tbsp Light Chinese Soy Sauce
- 2 tbsp Thai Oyster Sauce
- 1 tbsp Gochujang (Korean Spicy Sauce)
- 1 tsp Chili Flakes (optional)
- 2 tsp Sesame Oil
- 2 Spring Onions, chopped
- Pinch of Sugar
- 1 tsp Sesame Seeds
- 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!
EN 
DK