Empty My Fridge
Slurp-Worthy Creamy Shrimp Udon
Ingredients
- Udon noodle · frozen2 packets
- Butter2 tbsp
- Olive oil1 tbsp
- Shrimp · peeled½ lb
- Garlic · minced4
- Chili flake · flakes1 tbsp
- White wine⅓ cups
- Chicken broth⅓ cups
- Heavy cream¼ cups
- Parmesan cheese · grated¼ cups
- Mozzarella cheese · shredded½ cups
- Scallion · sliced1
Instructions
- Cook the udon noodles according to the package instructions, then drain and set aside.
- Melt 1 tablespoon of butter in a large pan over medium heat, then add the olive oil. Cook the shrimp for 2-3 minutes per side, until pink and opaque. Season with salt and pepper, then remove and set aside.
- In the same pan, add the remaining 1 tablespoon of butter, the minced garlic and the red pepper flakes. Sauté for about 1 minute until fragrant. Stir in the white wine and simmer for 2-3 minutes.
- Stir in the chicken broth. Lower the heat and slowly stir in the heavy cream. Add more black pepper or red pepper flakes to taste. Simmer for 2-3 minutes until the sauce thickens slightly.
- Stir in both cheeses until melted, about 30 seconds.
- Return the noodles and shrimp to the pan and toss until everything is coated in the sauce.
- Garnish with the sliced scallion and serve.
Summarized from Tasty's video. Watch it for the details.
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GarlicCheeseScallionCreamParmesan cheeseHeavy creamShrimpMozzarella cheese
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