Shrimp and Noodles with Chili Crisp Sauce
Description
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.
Ingredients
•
1 (8 ounce) package spaghetti
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1 pound large shrimp, peeled and deveined
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1 teaspoon salt
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1/2 teaspoon baking soda
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2 tablespoons mayonnaise
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2 tablespoons soy sauce
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1 tablespoon chili crisp oil sauce
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1 teaspoon gochujang (Korean hot pepper paste)
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1 teaspoon white sugar
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2 tablespoons olive oil
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1 large shallot, finely chopped
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5 cloves garlic, minced
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1 (1 inch) piece fresh ginger, peeled and finely chopped
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6 scallions, cut into 1-inch pieces
Directions
1
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.
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 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.
6
Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.