Creamy Caramelized Onion Shrimp Ramen

Method6 steps · about 50 min

1. 1

   Step 1: Peel and thinly slice the large onion (1). Heat its own 1 tbsp extra-virgin olive oil and all 1 tbsp butter in a pan over medium heat. Add all the sliced onion, lower the heat and cook gently for about 30 minutes, stirring occasionally, until deeply golden and caramelized. Lift the cooked onions out and hold them for step 4. Keep the separate tablespoon shrimp oil for step 3.

   Caramelize onions gently · 30 minUses 1 tbsp onion-cooking extra-virgin olive oil · 1 tbsp butter · 1 large onion, thinly sliced

   
2. 2

   Step 2: Bring a separate pot of water to the boil. Keep both seasoning sachets from the 2 ramen packs ready for step 4, and cook their noodle blocks for the source 3-minute initial guide; they will finish in sauce. Before draining, reserve 1 cup of this actual noodle cooking water. Hold the drained noodles and that single cup separately.

   Initial ramen boil — source 3-minute guide · 3 minUses Separate ramen boiling water, with 1 cup actually reserved before draining · Noodles from both instant ramen packs

   
3. 3

   Step 3: Thaw frozen shrimp (10) if needed, then peel and devein all 10 shrimp. Peel and thinly slice the 4 garlic cloves. Heat the SEPARATE 1 tbsp shrimp olive oil in the emptied onion pan over medium heat. Add all 1 tbsp gochujang, sliced garlic and shrimp; cook until the shrimp are nearly opaque. They are partly cooked here and must finish in step 4.

   Uses Separate 1 tbsp shrimp-cooking olive oil · 1 tbsp gochujang · 4 garlic cloves, thinly sliced · 10 raw shrimp, peeled and deveined

   
4. 4

   Step 4: Pour all ¼ cup heavy cream over the partly cooked shrimp and gochujang-garlic base. Return all the earlier caramelized onions and stir gently. Add a little from the actual reserved cup of noodle water if needed. Sprinkle in seasoning gradually from the two held ramen sachets, tasting before adding more; unused seasoning can stay aside. Heat gently until every shrimp is opaque and fully cooked through.

   Uses All earlier partly cooked shrimp and gochujang-garlic base · ¼ cup heavy cream · All earlier caramelized onion, with its cooking fat · A little of the actual reserved 1 cup only if needed; hold the remaining water · Seasoning gradually from the 2 available ramen sachets, to taste

   
5. 5

   Step 5: Wash and finely chop the parsley (¼ cup) if needed and measure its ¼ cup. Add all the earlier drained noodles and this parsley to the completed onion-shrimp cream sauce. Toss until the noodles are tender and everything is hot, adding some of the REMAINING earlier reserved noodle water only if needed to loosen the coating.

   Uses All noodles from both packs, initially boiled earlier · All finished shrimp and sauce · ¼ cup fresh parsley, finely chopped · Some of the remaining actual 1-cup reserve only if needed

   
6. 6

   Step 6: Divide the hot finished ramen, fully cooked shrimp and sauce into 2 bowls. If desired, wash and chop chives, grate the garnish Parmesan and finish the bowls with these and a drizzle of the separate chili oil.

   Uses All finished noodles, fully cooked shrimp, onion sauce and parsley · Optional chives, washed and chopped for garnish · Optional Parmesan, grated for garnish · Optional separate chili-oil drizzle