Best Crispy Shrimp Or Calamari With Chinese Noodles And Spicy Garlic Sauce Recipes

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Shrimp and Noodles with Chili Crisp Sauce image

Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.

Provided by Diana71

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package spaghetti
1 pound large shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon chili crisp oil sauce
1 teaspoon gochujang (Korean hot pepper paste)
1 teaspoon white sugar
2 tablespoons olive oil
1 large shallot, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
6 scallions, cut into 1-inch pieces

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
Warm oil in a saute 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.
Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 50.4 g, Cholesterol 175.2 mg, Fat 16.7 g, Fiber 2.7 g, Protein 27.4 g, SaturatedFat 2.4 g, Sodium 1482 mg, Sugar 4.1 g

THE BEST SHRIMP SCAMPI

The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.