If you love garlicky noodles and plump shrimp, this pan-to-plate Shrimp and Garlic Noodles recipe delivers. Juicy Pacific Bay Jumbo Shrimp seared in garlic butter with soy and a pop of calamansi, tossed through glossy noodles. It’s fast, flavorful, and unfussy, with just the right balance of savory, citrus, and heat. Dinner in 25 minutes, restaurant vibes included.

Shrimp and Garlic Noodles

Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

INGREDIENTS

For the Shrimp

300g Pacific Bay Jumbo Shrimp
2 tbsp olive oil
4 cloves garlic, finely sliced
1 tbsp butter
1 tbsp soy sauce
1 tsp calamansi juice (or lemon juice)
Salt and freshly ground black pepper, to taste
1 tbsp parsley, chopped (for garnish)

For the Noodles

200g egg noodles or spaghetti
3 tbsp olive oil (divided)
3 cloves garlic, minced
2 tbsp oyster sauce
2 tbsp soy sauce
½ tsp chili flakes (optional)
2–3 tbsp reserved pasta water (or light stock)
Salt and pepper, to taste

Optional Garnish

Extra parsley or spring onions, chopped
Grated parmesan (for a fusion twist)

PROCEDURE

Cook the noodles. Boil noodles in well-salted water until al dente; reserve 2 to 3 tbsp pasta water, then drain and set aside.

Sear the garlic shrimp. Heat olive oil in a skillet over medium. Sauté sliced garlic until lightly golden. Add the shrimp, season, and cook 1 to 2 minutes per side until just pink.

Glaze and remove. Add butter, soy, and calamansi; toss to coat. Transfer shrimp to a plate, leaving the garlic-butter sauce in the pan.

Make the garlic noodles. In the same pan, add 2 tbsp olive oil and minced garlic. Stir in noodles, oyster sauce, soy, and a splash of pasta water. Toss until glossy; adjust seasoning.

Combine and finish. Return shrimp (and any juices) to the pan; toss gently with the noodles. Transfer the noodles to a plate, spoon remaining garlic-butter sauce over the top, and garnish with parsley or spring onions. Serve immediately.

NOTES

Pacific Bay Advantage: Pacific Bay Jumbo Shrimp come peeled and deveined (with the tail on) for convenience and frozen at peak freshness for sweet, snappy texture.

Pan control: Keep garlic pale-gold, not brown, to avoid bitterness; remove pan from heat briefly if it colors too fast.

Sauce balance: Calamansi adds brightness; adjust soy/oyster to taste. Add 1 to 2 tbsp butter at the end for extra gloss.

Add-ins: Toss in blanched bokchoy, spinach, or broccoli for a veggie boost; a splash of white wine can deepen flavor.

Alternatives: Try Pacific Bay Cooked & Peeled Shrimp for ultra-fast prep. You can also prepare this recipe with other sizes of shrimp like Seareyna Hipon and Seareyna Hipong Pangsahog.

Storage & reheat: Best fresh. If needed, refrigerate up to 1 day; reheat gently with a splash of water or stock to loosen the sauce.

Serving ideas: Finish with chili oil for heat or grated parmesan for a fun fusion touch.

FAQS

Q: How do you make garlic noodle shrimp at home in 25 minutes?
A: Use Pacific Bay Jumbo Shrimp, cook noodles while you sear garlicky shrimp, then toss noodles with oyster–soy and combine—fast, flavorful, and weeknight-friendly.

Q: What’s the best sauce for garlic shrimp noodles?
A: A simple mix of garlic, butter, olive oil, oyster sauce, soy, and a splash of pasta water for gloss; finish with calamansi or lemon for brightness.

Q: How do I keep shrimp juicy and not rubbery?
A: Cook shrimp just until pink—about 1–2 minutes per side—then remove from heat. Overcooking makes them tough.