Viet-Cajun Garlic Butter Noodles with Shrimp
A luscious fusion dish combining springy wheat noodles with juicy seared shrimp, tossed in a fragrant, umami-packed garlic butter infused with Cajun spices, Vietnamese fish sauce, and a squeeze of fresh lime.
Ingredients
- •1.5 lb large raw shrimp (16/20 count), peeled, deveined, tails intact
- •12 oz fresh lo mein noodles or thick Chinese egg noodles (or dried spaghetti)
- •0.75 cup unsalted butter, divided
- •12 cloves garlic, finely minced
- •2 tablespoon Cajun seasoning, divided
- •1 teaspoon Old Bay seasoning
- •1 teaspoon smoked paprika
- •1.5 tablespoon fish sauce (preferably high-grade Vietnamese)
- •2 tablespoon oyster sauce
- •1 tablespoon light brown sugar
- •0.33 cup low-sodium chicken broth (or reserved noodle water)
- •1 tablespoon fresh lime juice
- •4 stalks scallions, thinly sliced, whites and greens separated
- •0.25 cup fresh cilantro, roughly chopped
- •2 tablespoon crispy fried shallots for garnish
Instructions
- 1.
Pat the shrimp thoroughly dry with paper towels. Place them in a bowl and toss with 1 tablespoon of Cajun seasoning and the smoked paprika until evenly coated. Set aside.
- 2.
Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just al dente. Reserve 1/2 cup of the starchy cooking water, then drain the noodles and rinse briefly under warm water to prevent clumping.
- 3.
In a large skillet or wok over medium-high heat, melt 2 tablespoons of the butter. Add the seasoned shrimp in a single layer and sear for about 1 to 2 minutes per side until pink, opaque, and slightly caramelized. Transfer the shrimp to a plate and set aside (do not overcook).
- 4.
Reduce the heat to medium. Add the remaining 10 tablespoons of butter to the skillet. Once melted and bubbling gently, add the minced garlic and the white parts of the scallions. Sauté for 1 to 2 minutes until fragrant and softened, taking care not to burn the garlic.
- 5.
Whisk in the remaining 1 tablespoon of Cajun seasoning, Old Bay seasoning, fish sauce, oyster sauce, brown sugar, and chicken broth (or reserved noodle water). Simmer for 1 to 2 minutes until the sauce slightly thickens and emulsifies into a glossy, fragrant glaze.
- 6.
Add the drained noodles to the skillet and toss vigorously with tongs for 1 to 2 minutes over medium-low heat until every strand is thoroughly coated in the garlic butter sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- 7.
Return the cooked shrimp and any resting juices back to the skillet. Drizzle with fresh lime juice and toss together for 30 seconds until heated through.
- 8.
Remove from heat. Fold in the green parts of the scallions and chopped cilantro. Transfer to a serving platter and top with crispy fried shallots before serving hot with extra lime wedges on the side.
Tips
- 💡Control sodium levels by selecting a low-sodium or salt-free Cajun seasoning blend, as fish sauce and oyster sauce already provide ample savory saltiness.
- 💡For true Viet-Cajun flavor, do not skimp on the fresh garlic—it forms the aromatic backbone alongside the buttery emulsified sauce.
- 💡Fresh Chinese lo mein or ramen-style wheat noodles yield the best springy, chewy texture to catch the rich sauce, though standard spaghetti works well in a pinch.
Recipe from TheCookbook.ai
Created by Basil Roux