Spicy Shrimp Ramen
"I love shrimp flavored ramen and just shrimp period. I was looking for something quick so of course I reached for the ramen but then realized I had a few pieces of shrimp left in a bag from a dinner the night before. So I decided to try and make a "shrimp pasta" and it turned out so good! Note: when I made this I just added the seasoning to my taste so im going to try my best to put it in measurements."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 (3 ounce) package shrimp flavor ramen noodle soup (I use Marauchan Ramen brand)
- 6 large shrimp (peeled and deveined)
- 1 tablespoon butter
- 1⁄4 teaspoon garlic powder
- 1 teaspoon tony cachere's creole seasoning (or any creole seasoning you have on hand)
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon hot sauce (I use Texas Pete)
directions
- Break noodles in half inside of packet.
- Make noodles as directed on package.
- While noodles are preparing, heat a small pan over medium heat.
- Add butter and shrimp.
- Season with garlic powder, creole seasoning,and black pepper.
- Cook shrimp for about 4 mins (until pink).
- When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
- Add seasoning packet, shrimp out of the pan, and hot sauce (I sometimes add a couple of pinches of the creole seasoning again to the noodle mix).
- Mix together and enjoy =].
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Reviews
-
This spicy shrimp ramen turned out to be bland. Adding Sirachi made it "hotter", but did nothing for the flavor. -
I've made this a bunch of times, since I had quite a bit of genuine Tony Chachere's creole seasoning to use up. I also had genuine Texas Pete hot sauce too. But my noodles were "Top Ramen" (Nissin) brand, not Maruchan. This is pretty tasty stuff, but since I usually find the seasoning packet alone to be a little too spicy (meaning seasoned, not hot), this was even more so. I might suggest cutting down on the spices here - I know it's suggested that these are approximations anyway. At first I used 20-to-30 count shrimp, but they were already cooked (pink), so I then switched to larger 16-to-20 count uncooked shrimp, for more shrimp goodness. I also drained various amounts of water from the soup; I think I prefer leaving more than the 1/4 cup mentioned in the recipe. But it also occurs to me that this might be good after having been totally drained. I also think that multiplying this recipe might make a nice family-size dish. All in all, this is a quick and easy and tasty recipe; shame I never thought of anything like this when I began eating shrimp-flavored ramen decades ago! -
OH my gosh!!!! This makes AMAZING shrimp!!!! I used the shrimp flavorings for my shrimp stir fry and it is wonderful!! I'm looking forward to using it as you wrote with ramen noodles! Thanks for a perfect recipe!!
RECIPE SUBMITTED BY
Im a 24yr old SAHM to a a very active 1yr old son and a 3yr old diva in training! I love finding and trying new recipes for my family.... My fiance (who is also my highschool sweetheart) should have a stomach of steel by now being my guinea pig. I am a self proclaimed girly girl and my friends laugh at the fact that I have been making such "hard" meals lately b/c I was the queen of take out =) I consider myself a cross b/w Paula Deen and Nicole Richie. Hmmm what else....Oh Im a sucker for any type of party b/c I LOVE appetizers and! If I could I would eat appetizers for dinner everyday of my life! My favorite place to go here in Atlanta is a restaurant called Twist, it has the BEST sushi and tapas and thats always right up my alley =]
