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Ingredients
1 lb shrimp peeled and deveined
1 tsp Diamond Crystal kosher salt for shrimp; or half as much Morton- ½ tsp Diamond Crystal kosher salt for sauce; or half as much Morton
black pepper to taste
6 scallions use up to 8 for the base batch; whites and greens separated and sliced
2 tbsp olive oil
4 tbsp butter divided
8 cloves garlic thinly sliced
¼ tsp red pepper flakes
¼ cup dry white wine
2 tbsp soy sauce- 1 tbsp doenjang or use twice this amount of light miso
- 2 blocks frozen Sanuki udon 8–9 oz each
1 lemon zest for finishing; fruit cut into wedges
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Season shrimp with their measured salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Sear shrimp for 1–2 minutes on the first side and about 30 seconds on the second, then transfer to a plate to finish later.
- Lower the heat to medium. Melt half the butter in the same skillet. Add scallion whites, garlic, pepper flakes and sauce salt; cook about 3 minutes. Add wine and let it mostly evaporate. Stir in soy sauce and doenjang until dissolved, then take the pan off the heat.
- Cook the frozen udon in boiling water according to the package, gently separating the strands as they loosen. Reserve 1 cup cooking water for the base batch, then drain.
- If desired, cut half the shrimp into thirds. Return the skillet to medium-low heat. Add half the reserved water and the remaining butter, stirring until combined.
- Add udon, shrimp and their juices. Toss until glossy, adding more reserved water a little at a time as needed. Cook until shrimp reach 145°F. Finish with lemon zest and scallion greens; serve with lemon wedges.
Notes
The light-miso substitution is 2 tablespoons in place of 1 tablespoon doenjang for the base batch.
Frozen Sanuki udon cooks quickly; follow your package rather than applying the same timing to dried noodles.
