Shrimp and Noodles with Chili Crisp Sauce

In this shrimp recipe, spicy chili crisp sauce adds tang to this noodle stir fry that is rife with the aromas of garlic, ginger, and shallots.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 467 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 5 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 (8 ounce) package spaghetti
• 2 tablespoons mayonnaise
• 1 large shallot, finely chopped
• 1 (1 inch) piece fresh ginger, peeled and finely chopped
• 1 teaspoon gochujang (Korean hot pepper paste)
• 1 tablespoon chili crisp oil sauce
• 6 scallions, cut into 1-inch pieces
• 0.5 teaspoon baking soda

Recipe Instructions

Step 1

Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.

Step 2

Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.

Step 3

Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.

Step 4

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.

Step 5

Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.

Step 6

Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.