Shrimp and Noodles with Chili Crisp Sauce

Published on June 19, 2020

• 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

1. 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.

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

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

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

5. 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.

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

Cook’s Note:

See my recipe to make your own chili crisp.

I Made It

Nutrition Facts (per serving)

467Calories17g Fat50g Carbs27g Protein

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Nutrition FactsServings Per Recipe4Calories467% Daily Value *Total Fat17g21%Saturated Fat2g12%Cholesterol175mg58%Sodium1482mg64%Total Carbohydrate50g18%Dietary Fiber3g10%Total Sugars4gProtein27gVitamin C9mg43%Calcium78mg6%Iron5mg30%Potassium447mg10%

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