Brown Butter Shrimp Cold Noodles
Jumbo shrimp seared in nutty brown butter, noodles cooked in the same pan, then shocked cold with ice and scallions and topped with the hot shrimp.
One Pan. 15 Minutes. 50 exclusive recipes, $19
Jumbo shrimp seared in nutty brown butter, noodles cooked in the same pan, then shocked cold with ice and scallions and topped with the hot shrimp.
Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
This is the summer dinner I make on repeat. Cold noodles take the edge off the heat, hot brown butter shrimp keeps every bite interesting, and the whole thing comes together in ten minutes of real cooking with one pan and zero giant pots of boiling pasta water steaming up the kitchen.
The trick is the order. Sear the shrimp first in oil, pull them out, then drop the butter into the same hot skillet so it browns inside the leftover shrimp fond. Build the sauce right there, cook the noodles in it with chicken stock until the liquid disappears into the strands. Toss scallions in, shock the whole thing with ice in a separate bowl, plate cold, crown with the hot shrimp. Cold sauced noodles, hot caramelized shrimp, every bite doing both at once.
Cook mode, chef's notes, no ads. $1/week.
Become a member$1/week, billed monthly
Sear the Shrimp
Build the Sauce in the Butter
Cook the Noodles in the Sauce
Toss with Scallions, Cool with Ice
Plate and Finish
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.