
These butter garlic shrimp noodles are rich, savory, and packed with restaurant-style flavor. Spaghetti is tossed in a glossy garlic butter sauce with soy and oyster sauce, then finished with tender shrimp for an easy, satisfying dinner.
Bring a large pot of salted water to a boil. Cook the thin spaghetti according to the package directions until al dente. Reserve 2 tbsp of the pasta water, then drain the noodles and set aside.



In a small bowl, whisk together the soy sauce, 1 tbsp oyster sauce, garlic powder, sugar, and reserved pasta water until the sugar dissolves.


Heat 1 tbsp olive oil in a large saute pan over medium heat. Add the minced garlic and cook for 20 to 30 seconds, just until fragrant. Add the butter and let it melt, cooking until the garlic is lightly golden but not browned.



Pour the sauce mixture into the pan and stir well. Let it simmer gently for 1 minute over low heat so the flavors combine.

Add the drained spaghetti and green onions to the pan. Toss until the noodles are evenly coated in the garlic butter sauce. Remove from the heat and keep warm.



In a second large pan, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining minced garlic and cook briefly until fragrant.


Add the shrimp and cook for about 2 minutes, stirring often. Add the remaining 1 tbsp oyster sauce and continue cooking for 3 to 4 minutes, or until the shrimp are opaque and cooked through.



Add the cooked shrimp to the noodles and toss gently to combine. If the noodles seem dry, add a splash of warm water or extra pasta water to loosen the sauce.

Divide the garlic shrimp noodles among 4 bowls or plates. Top with extra green onions and a pinch of freshly ground black pepper, then serve immediately.

Do not let the garlic get too dark or the sauce can taste bitter. If needed, use linguine or regular spaghetti instead of thin spaghetti. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of water.