“Garlic noodles is one of those dishes that everyone has tried to re-create ever since the legendary Crustacean restaurant in San Francisco put it on the map. Its version became so iconic that the restaurant even has a “secret kitchen” just to make the sauce! But this isn’t trying to be a knockoff—it’s my Creole version, packed with bold Louisiana flavors.
Shrimp plays a huge role here in Louisiana, especially in the Vietnamese community, where many families, including my own, have a deep history of shrimping. I use beautiful Louisiana shrimp, split and coated in Creole butter, to top off these garlicky noodles. And let me tell you—if you love garlic, you’re in for a treat. If you don’t? Well, maybe this isn’t the dish for you! But for the garlic lovers out there, this is comfort food at its best.” – Chef Nini Nguyen
- 8 ounces unsalted butter, softened to room temperature
- 1 tablespoon your favorite
- Creole seasoning
- 2 pounds shell- and head-on shrimp
- 4 to 6 ounces Creole butter
- 1 pound spaghetti or any shape pasta
- ¼ cup Creole butter
- 2 tablespoons olive oil
- ½ cup minced fresh garlic
- 1 to 2 cups pasta water
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon black pepper
- ⅓ cup sliced green onions
- 2 lemons, cut into wedges
- In a small bowl, mix together the softened butter and Creole seasoning and set aside, then bring a pot of water to a boil.
- While the water is boiling, clean the shrimp. Take a pair of scissors and cut the first half of the shrimp’s head off right after the eyes. With a serrated knife, cut the shrimp with the shells still on them, cutting down the back but being careful not to cut through the little legs. Split the shrimp open, clean out the digestive line, and lay them onto a baking sheet tray.
- After splitting each shrimp open, place a dollop of the Creole butter on each shrimp. Set aside in the fridge until it is almost time to serve. Preheat the broiler to high.
- Once the pot of water comes to a boil, season your pasta water with some salt and then boil your pasta until al dente. If you are using fresh pasta, hold off on cooking it until the sauce is done.
- While your pasta cooks, in a large skillet, melt ¼ cup of the Creole butter with the olive oil and garlic. Cook on medium heat until the garlic is fragrant and starting to turn golden brown. This usually takes about 4 minutes.
- Once the garlic is golden brown, add ½ cup of pasta water, then fish sauce, soy sauce, oyster sauce, and black pepper. Mix well and add in the al dente pasta. Stir in ½ cup of pasta water at a time while stirring the pasta to create a creamy sauce.
- Once your pasta is done, place the sheet tray of shrimp under the broiler on the highest rack to get maximum caramelization. You want to roast these shrimp for about 2 to 3 minutes.
- Plate your pasta, top it with shrimp, and then garnish with green onions and a squeeze of lemon wedge to finish.
