Shrimp Garlic Noodles

Crazy delicious Shrimp Garlic Noodles have juicy shrimp and chewy spaghetti noodles in a unique Asian-inspired garlic butter sauce and topped with parmesan cheese. This fast and filling dinner recipe can easily become your go-to meal on busy weeknights.

Shrimp and spaghetti noodles tossed in a garlic butter sauce with an asian twist.

This Asian-style garlic noodles with shrimp is another take on our absolute favorite Butter Garlic Noodles. I have used chewy spaghetti pasta instead of egg noodles and have added juicy shrimp making it a complete meal. Typical Italian ingredients like garlic, butter, and parmesan when combined with Asian umami-rich sauces like Oyster sauce, fish sauce, and soy, the outcome is a unique savory flavor. A perfect marriage of Italian and Chinese cuisine.

I could have never imagined these ingredients together in a dish. But now It is a family favorite and I keep returning to this recipe. Doesn’t require a ton of stuff, a bag of frozen shrimp, spaghetti (or any noodles) and a few pantry staples are all you need to whip up a quick dinner. It is also one of those versatile recipes, in which you can add or substitute ingredients as per your taste or convenience.

Though it is not an authentic Asian noodles recipe, this Butter Garlic noodles with Shrimp is so good, that you can’t stop yourself from having a second serving.

Bowl of Garlic shrimp noodles in Asian inspired butter sauce, juicy shrimps and green onion.

What you’ll need?

  • Pasta/Noodles – I loved using Spaghetti because it is chewy, soaks up the sauce well, and it’s always available in the pantry. You could also use egg noodles or noodles you use for lo mein for more of an Asian feel.
  • Shrimps – large/medium shrimps cleaned and deveined. Use a bag of frozen shrimp if you have it handy, just make sure it’s thawed and drained well.
  • Vegetable Oil – to cook shrimps. (forgot to include it in the pic, human error 🙂 ) –
  • Butter – The Western twist to Asian noodles. Butter creates a shiny sauce that sticks to the noodles and shrimp well. I have used unsalted butter to control the overall salt in the dish.
  • Garlic- lots of fresh garlic, because it’s garlic noodles. Don’t mince too fine or make a paste as it might stick to the pan.
  • Soy sauce- to marinate the shrimp.
  • Oyster sauce – For Salty umami flavor
  • Fish sauce – Fish sauce enhances and compliments Asian recipes that have seafood like shrimp. I wouldn’t skip it, like in this Thai Red Curry. You might adjust the quantity as per taste.
  • Green onion- Adds a burst of freshness.

Substitution & Variations

If you find fish sauce too strong, substitute with more oyster sauce or soy. The flavor would be different but it still be delicious. Adding veggies to it? I would rather serve the veggies on the side, because this bowl of garlic shrimp noodles is too good on its own.

Steps to make

You could use a regular skillet for this recipe, as this doesn’t involve tossing like regular Asian noodles. It has a buttery sauce like pasta. Just make sure the skillet is large enough.

Marinate and sear shrimps

Make sure you have drained the shrimps well before adding soy and pepper. Let it rest for 10-15 minutes. Then in a hot pan sear shrimps 3 minutes undisturbed, flip and cook for another 2 minutes. Cook on medium- high heat for a beautiful golden sear. Remove cooked shrimps from the skillet and keep aside.

marinate and sear shrimps until golden.

Saute Garlic and make Asian sauce

Use the same pan unless the it is burnt after cooking the shrimps. All the brown residue from cooking shrimps adds lots of flavor. Saute minced garlic in melted butter until it smells nice and lightly brown in color. Lower heat, add oyster sauce, fish sauce followed by pasta cooking water.

Scarp the bottom of the pan to release stuck bits. let it simmer for a minute or so for the sauce to come together.

saute garlic in butter and add all the sauces.

Toss spaghetti, cooked shrimps

Add cooked and drain noodles and cooked shrimps(along with juice in the bowl) back to the skillet. Toss with a tong to coat the sauce well.

Finish of the dish by stirring freshly grated parmesan cheese and green onion.

add cooked spaghetti, shrimps, parmesan and green onion.

Recipe Tips

Thoguh a pretty easy recipe with simple steps, I am sharing a few tips here for a foolproof outcome.

  • For perfectly seared shrimps, make sure you drain them really well before marinating. Shake off the extra marinade before adding to the hot skillet. Spread shrimps in a single layer while cooking (check out the video) instead of over crowding the pan.
  • Rubbery overcooked shrimps is a big let down. 4-5 minutes depending on the size is just enough time for juicy shrimps.
  • All the sauces are quite salty, so while cooking pasta I add less salt then I generally would add.
  • You could add 1/2 teaspoon of sugar if you feel the sauce is too salty.
  • It goes without saying that freshly grated parmesan cheese is any day better. Buy a block and grate fresh.
  • I would suggest to measure the sauces rather than eyeballing, as these are quite salty and

Storing leftover and reheating

Leftovers can be stored for 2 days as it has shrimp and with seafood I prefer refrigerating for up to 2 days not more. Upon storing the nooldes might soak up the sacue and become dry.

Reheat- While reheating sprinkle some water to loosen the noodles and microwave it.

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Asian Shrimp Garlic Noodles

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Crazy delicious Garlic Noodles with Juicy Shrimps tossed in a savoury Asian sauce is easy to make and a perfect weeknight dinner. This quick stir fry noodles with egg noodles, juicy shrimps and a handful of ingredients is a favourite dinner.

Servings 4 people


  • 250 grams Spaghetti or any other egg Noodles (8 oz)
  • 500 grams Shrimps Cleaned and deveined ( 1 lb)
  • 1 tablespoons Oil
  • 2 tablespoon butter
  • 2 tablespoons Garlic Minced
  • 1 tablespoon Soy sauce
  • 2 tablespoons Oyster sauce
  • 1.5 tablespoon Fish sauce
  • cup Grated parmesan
  • 4-5 Green Onions white and green parts separated


  • Cook spaghetti in enough water until al dente. Reserve 1 cup of pasta cooking water. (ref note 1)
  • Add soy sauce and a pinch of black pepper to clean and deveined shrimp. Let it sit for 10 minutes.
  • Heat oil in a skillet. Arrange marinated shrimp in a single layer and cook for 3 minutes. Flip and cook for another 2 minutes. Remove from the pan and keep aside.
  • In the same skillet, melt butter. Saute minced garlic for 2 minutes on low heat, until the garlic is lightly browned.
  • Lower the heat. add oyster sauce and fish sauce to the skillet followed by 1/2 cup pasta cooking water(reserve rest pasta cooking water to use later if required). Scrap the bottom of the pan to release any stuck brown bit. Let the sauce simmer for 2 minutes.
  • Add drained spaghetti and cooked shrimp (along with any juice in the bowl) to the skillet and toss to coat with the sauce.
  • Switch of the flame. Stir in freshly grated parmesan and green onion.



  • I have added very little salt to the water while cooking spaghetti, as the rest of the sauces are quite salty. 


Serving: 1serving | Calories: 474kcal | Carbohydrates: 51g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 224mg | Sodium: 1373mg | Potassium: 569mg | Fiber: 2g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 2mg
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One Comment

  1. Jennifer Jones says:

    5 stars
    Picky eaters in the house and they LOVE this dish.

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