Garlic Butter Shrimp Noodles with Grilled Herb Lamb Chops

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If there’s a plate that screams bold flavor and main-character energy, this is it. Juicy garlic butter shrimp tangled in glossy stir-fried noodles, paired with smoky, herb-crusted lamb chops that hit with that deep, savory punch. Sweet, salty, buttery, slightly spicy—everything linking up perfectly.

This dish looks restaurant-level, but the process is straight-up manageable. It’s all about layering flavor and controlling heat like a boss.

Ingredients (Serves 3–4)

For the Garlic Butter Shrimp Noodles:

• 300g rice noodles (or linguine)

• 400g large shrimp, peeled and deveined

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, sliced

• 1 red bell pepper, diced

• 2 spring onions, chopped

• 1 cup chopped cabbage

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp brown sugar

• ½ tsp chili flakes (optional)

• Salt and black pepper to taste

• Fresh parsley or extra green onions for garnish

For the Grilled Herb Lamb Chops:

• 6–8 lamb chops (rib or loin)

• 3 tbsp olive oil

• 4 cloves garlic, finely minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 tsp smoked paprika

• ½ tsp black pepper

• 1 tsp salt

• 1 tbsp lemon juice

Step 1: Marinate the Lamb Chops

In a bowl, combine olive oil, garlic, rosemary, thyme, smoked paprika, black pepper, salt, and lemon juice. Rub this mixture generously over the lamb chops. Make sure every surface is coated—this is where the crust magic comes from.

Let the lamb marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor. The herbs and garlic will penetrate the meat while the oil keeps it tender.

Step 2: Prepare the Noodles

If using rice noodles, soak them in hot water for 10–15 minutes until softened, then drain. If using pasta, cook according to package instructions until al dente. Drain and set aside.

Keep the noodles slightly firm. They’ll finish cooking in the sauce later, absorbing all that buttery goodness.

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Step 3: Cook the Garlic Butter Shrimp

Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and lightly caramelized. Remove shrimp and set aside.

In the same pan, reduce heat to medium. Add butter and minced garlic. Stir constantly until fragrant—about 30 seconds. Do not let the garlic burn.

Add onion, cabbage, and red bell pepper. Stir-fry for 2–3 minutes until slightly softened but still vibrant.

Return shrimp to the pan. Add soy sauce, oyster sauce, brown sugar, chili flakes, and black pepper. Toss everything together.

Add noodles and gently mix until evenly coated. Let cook for another 2–3 minutes so the noodles absorb the sauce. Finish with chopped spring onions and fresh herbs.

The result should be glossy, buttery noodles wrapped around juicy shrimp with bits of sweetness and crunch from the vegetables.

Step 4: Grill or Sear the Lamb Chops

Heat a cast-iron skillet or grill pan over high heat until very hot. Place lamb chops down without overcrowding.

Sear for 3–4 minutes on the first side without moving them. This builds a deep brown crust. Flip and cook another 3–4 minutes for medium-rare. Adjust time depending on thickness and preferred doneness.

For extra caramelization, spoon some of the garlic herb oil from the pan over the chops while they cook.

Remove from heat and let rest for 5 minutes. Resting allows juices to redistribute so the meat stays tender when sliced.

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Step 5: Assemble the Plate

Twirl a generous portion of shrimp noodles onto one side of a wide bowl. Arrange 2–3 lamb chops standing upright next to the noodles for dramatic presentation.

Spoon any remaining garlic butter from the pan lightly over the lamb for shine and added flavor.

Garnish with fresh parsley or extra chopped green onions.

Flavor Breakdown

• The shrimp brings sweetness and tenderness.

• Garlic butter adds richness and aroma.

• Soy and oyster sauce create umami depth.

• The lamb delivers smoky, herbaceous intensity.

• Lemon cuts through the fat, balancing everything.

Each bite rotates between buttery noodles and savory lamb, creating contrast that keeps the palate engaged.

Pro Tips

• Pat shrimp dry before cooking to ensure proper sear.

• Don’t overcrowd the pan when cooking lamb; this prevents steaming.

• Use high heat for caramelization but control it carefully to avoid burning garlic.

• Let meat rest before slicing—always.

Storage & Reheating

Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat noodles in a pan with a splash of water or broth. Reheat lamb gently to avoid overcooking.