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Garlic Butter Shrimp Ramen - Fast, Flavorful Comfort Food

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10–12 ounces raw shrimp, peeled and deveined (medium or large)
  • 2 packs ramen noodles (discard seasoning packets), or 6–7 ounces fresh ramen
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 5–6 cloves garlic, finely minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon black pepper
  • Salt to taste (go light if your broth is salty)
  • 2 scallions, thinly sliced
  • Fresh parsley or cilantro, chopped (about 2 tablespoons)
  • Optional add-ins: 1 cup baby spinach, a handful of snap peas, or thinly sliced mushrooms

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and black pepper. This helps them sear instead of steam.
  2. Warm the pan: In a large skillet or wide pot, heat 1 tablespoon butter and the olive oil over medium-high heat until the butter foams.
  3. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook.
  4. Sauté aromatics: Reduce heat to medium. Add 1 tablespoon butter, garlic, and ginger. Stir 30–45 seconds until fragrant. Do not brown the garlic.
  5. Build the broth: Pour in broth, soy sauce, red pepper flakes, and sesame oil. Bring to a lively simmer. Taste and adjust salt if needed.
  6. Cook the noodles: Add ramen to the simmering broth. Cook according to package directions, usually 2–3 minutes, until just tender.
  7. Finish with flavor: Stir in the remaining 1 tablespoon butter and the lemon juice. Return shrimp (and any juices) to the pan. Toss gently for 30–60 seconds to warm through.
  8. Add greens: If using spinach or other quick-cooking veggies, fold them in now until just wilted. Turn off heat.
  9. Garnish and serve: Top with scallions and parsley or cilantro. Serve hot with extra lemon wedges. Adjust heat with more red pepper if you like.