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Shrimp with Cherry Peppers Ramen
Tender shrimp with cherry pepper heat in a tangy broth with garlic, herbs, and springy noodles.
Peppers spark and sting—Shrimp curl in tangy embrace—Basil softens heat
Ingredients
- 4 cups chicken broth (preferably low-sodium)
- 1/2 cup jarred cherry peppers, sliced (mild or hot, to taste)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 portions dried ramen noodles (seasoning packets discarded)
- 12 large shrimp, peeled and deveined
- 1/4 cup fresh basil leaves, torn or chopped
- 1/4 cup grated Parmesan cheese (optional, plus more for serving)
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon zest
Preparation
- In a saucepan, bring chicken broth to a simmer with sliced cherry peppers and minced garlic. Let cook for 5–7 minutes to infuse the flavors.
- Meanwhile, in a skillet, heat olive oil over medium-high heat. Sauté shrimp until just pink and cooked through, about 2 minutes per side. Season lightly with salt and pepper.
- Cook ramen noodles according to package instructions; drain well.
- Combine cooked noodles, shrimp, and broth in serving bowls. Top with torn basil and Parmesan if using.
- Finish with desired toppings: toasted breadcrumbs, lemon zest, fresh oregano, cracked black pepper, extra basil, and extra Parmesan.