Total Time
15mins
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

  • 1 (3 ounce) package shrimp flavor ramen noodle soup (I use Marauchan Ramen brand)
  • 6 large shrimp (peeled and deveined)
  • 1 tablespoon butter
  • 14 teaspoon garlic powder
  • 1 teaspoon tony cachere's creole seasoning (or any creole seasoning you have on hand)
  • 14 teaspoon black pepper
  • 12 teaspoon hot sauce (I use Texas Pete)

Directions

  1. Break noodles in half inside of packet.
  2. Make noodles as directed on package.
  3. While noodles are preparing, heat a small pan over medium heat.
  4. Add butter and shrimp.
  5. Season with garlic powder, creole seasoning,and black pepper.
  6. Cook shrimp for about 4 mins (until pink).
  7. When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
  8. 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).
  9. Mix together and enjoy =].

Reviews

(2)
Most Helpful

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!

spooty3 May 03, 2009

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!!

Gin Gin February 07, 2008

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