Step 1
Pat 1 lb. massive shrimp, peeled, deveined, dry; sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly floor black pepper. Thinly slice 6-8 scallions (relying on their dimension and your desire); set some darkish inexperienced elements apart for serving.
Step 2
Warmth 2 Tbsp. extra-virgin olive oil in a big skillet over medium-high. Organize shrimp in a single layer; prepare dinner, undisturbed, till a golden brown crust varieties beneath, 1–2 minutes. Flip over and prepare dinner till pink and opaque, about 30 seconds. Switch to a plate.
Step 3
Warmth 2 Tbsp. unsalted butter in similar skillet over medium till foaming, then add scallions, 8 garlic cloves, thinly sliced, ¼ tsp. crushed pink pepper flakes, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook dinner, stirring sometimes, till scallions and garlic are softened, about 3 minutes. Add ¼ cup dry white wine, scraping up any brown bits with a heatproof rubber spatula, and prepare dinner till nearly fully evaporated. Add 2 Tbsp. soy sauce and 1 Tbsp. doenjang (Korean fermented soybean paste) or 2 Tbsp. gentle miso and prepare dinner, stirring continuously, till doenjang is dissolved. Take away from warmth.
Step 4
Add two 8–9-oz. blocks frozen Sanuki udon noodles to a big pot of boiling water and prepare dinner, undisturbed, 20 seconds. Utilizing tongs, gently launch from caked state. Cook dinner till tender, about 45 seconds (not more than 1 minute). Drain, reserving 1 cup udon cooking liquid.
Step 5
Switch half of shrimp to a reducing board and reduce into thirds. Return to plate with remaining shrimp.
Step 6
Return skillet with scallion combination to medium-low warmth. Add ½ cup udon cooking liquid and remaining 2 Tbsp. unsalted butter; stir till a homogenized sauce varieties. Return shrimp and any gathered juices to pan and toss to mix. Add udon and toss once more, including extra reserved cooking liquid if wanted, till sauce is shiny and coats noodles; season with salt.
Step 7
Divide shrimp scampi udon amongst plates, ensuring to put a number of complete shrimp on prime. Finely grate some zest from 1 lemon over. Prime with reserved scallion greens; season with black pepper. Reduce lemon into wedges and serve alongside for squeezing over.
