Nostalgic Shrimp and Oyster Sauce Pasta: A Taste of Childhood
Shrimp and Oyster Sauce Pasta
I remember the first time I had pasta with my mom at a restaurant; the visual was unlike anything I’d seen before, and the taste was completely new, leaving a lasting impression. I held onto that memory, tried to recreate it at home, and was surprised by how close I got to the original flavor. This shrimp pasta has become a cherished recipe we often make together. Enjoy this delightful pasta that brings back sweet memories!
Ingredients
- 100g Pasta (Spaghetti or Linguine recommended)
- 2 Korean Red Hot Peppers (Cheongyang Peppers) (adjust to your spice preference)
- 30g Garlic (approx. 2-3 Tbsp), minced or thinly sliced
- 30g Unsalted Butter (approx. 2 Tbsp)
- 6 medium Shrimp (peeled and deveined)
- Parmesan Cheese Powder, for garnish
- 3 Tbsp Olive Oil
- Pinch of Salt (for pasta water and seasoning)
Seasoning
- 1.5 Tbsp Oyster Sauce (for deep umami flavor)
- 1.5 Tbsp Oyster Sauce (for deep umami flavor)
Cooking Instructions
Step 1
Fill a large pot with about two-thirds water and add a pinch of salt. Bring the water to a rolling boil. Once boiling, add the pasta and cook for 8-10 minutes, or according to package directions minus 1-2 minutes for al dente. Cooking it slightly less now will ensure a better texture when sautéed with the sauce.
Step 2
When the pasta is cooked, drain it well using a colander. Importantly, reserve about one cup of the starchy pasta water. This water is liquid gold and will help emulsify the sauce, making it cling beautifully to the pasta.
Step 3
Thinly slice the Korean Red Hot Peppers (Cheongyang Peppers) after removing the seeds. If you prefer less spice, you can use fewer peppers or add some red bell pepper for color. Thinly slice the garlic as well. Slicing them releases more flavor.
Step 4
Carefully prepare the shrimp by snipping off the sharp, spiky heads. Make a shallow cut along the back of each shrimp and remove the dark vein using a toothpick or skewer. Fresh, plump shrimp will greatly enhance the pasta’s flavor.
Step 5
Heat 3 tablespoons of olive oil in a wide pan over medium-low heat. Add the sliced garlic and chili peppers. Sauté gently until the garlic turns golden and fragrant, being careful not to burn it. This slow sautéing method brings out the best garlic aroma.
Step 6
Once the garlic is nicely fragrant, add the prepared shrimp and 30g of butter to the pan. Reduce the heat to low and sauté until the shrimp turn pink and are just cooked through. Stir occasionally to prevent burning. The butter adds a wonderful richness and aroma.
Step 7
When the shrimp are almost fully cooked, add the drained pasta to the pan. Pour in about one cup of the reserved pasta water and 1.5 tablespoons of oyster sauce. Toss everything together quickly, allowing the pasta water to emulsify with the sauce and coat the noodles evenly. The oyster sauce provides a deep, savory flavor. Taste and add a tiny pinch of salt if needed.
Step 8
Arrange the freshly sautéed pasta beautifully on a serving plate. You can twirl it high or simply spoon it out from the pan.
Step 9
Finish by generously sprinkling some Parmesan cheese powder over the pasta for an extra layer of flavor and visual appeal. Enjoy your delicious Shrimp and Oyster Sauce Pasta!
