Garlic Butter Shrimp with Udon Noodles

On the evenings I want something quick and cosy, this pan of garlic butter shrimp with udon is the answer. The noodles go straight from the pack into the pan, no boiling, and they drink up a glossy sauce of garlic, butter, lemon and a little chili. The shrimp stay plump and tender, and dinner tastes like you worked harder than you did.

It is ready in about 15 minutes. If udon is not at hand, spoon the shrimp over rice, twirl with spaghetti or linguine, or serve on a crisp salad. The sauce is the key; simple, bright, and always satisfying.

One-pan garlic butter shrimp with udon noodles, chili flakes and lemon wedges, ready to serve under 15 minutes

Ingredients

• 200g raw shrimp, peeled and deveined

• 300g straight-to-wok udon noodles

• 1 tbsp olive oil

• 1 tbsp butter

• 3 garlic cloves, minced

• Pinch of chili flakes

• Juice of half a lemon

• Salt and pepper

• Chopped parsley or dill

• Lemon wedges

• Splash of water (if needed)

Instructions

1. Heat olive oil and butter in a pan.

2. Add garlic and chili flakes, sauté until fragrant.

3. Add shrimp and cook 2 minutes per side.

4. Stir in lemon juice, salt, and pepper.

5. Add udon noodles straight from the pack.

6. Toss everything together for 2–3 minutes.

7. Add a splash of water if needed to loosen the sauce.

8. Garnish with fresh herbs and lemon wedges. Serve warm.