Step by step

Method

4 steps

1. 1

   Boil 12 ounces fresh or dried egg noodles (or spaghetti) until just shy of done; drain, reserving ½ cup pasta water. Pat ¾–1 pound peeled shrimp dry; season with a pinch of salt and pepper.

2. 2

   Make garlic butter sauce: melt 3–4 tablespoons butter with 1 tablespoon oil over medium. Add 6–8 minced garlic cloves and optional pinch of chili flakes; cook 45–60 seconds until fragrant and just starting to turn pale gold — not brown. Stir in 1–2 tablespoons Maggi or soy sauce and ½ teaspoon sugar.

3. 3

   Push sauce aside, raise heat to medium-high, add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don't overcook or they'll rubber-band.

4. 4

   Toss noodles into the pan with shrimp and garlic butter, adding splashes of pasta water until every strand is glossy and coated. Finish with Parmesan if you like the SF-Viet garlic-noodle vibe, plus green onion and black pepper. You want buttery, loud-garlic noodles with juicy shrimp — not dry pasta and sad overcooked shrimp.