Garlic Butter Shrimp Udon with Seasonal Vegetables

Peel and devein the shrimp, leaving the tails on if desired. Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Mince 6 cloves of garlic. Julienne 2 bell peppers and 2 carrots. Slice 4 green onions, separating the white and green parts. Cut broccoli into bite-sized florets.

Bring a large pot of water to a boil. Cook 16 oz udon noodles according to package instructions, usually 6-8 minutes. Drain and rinse under cold water to prevent sticking.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sesame oil to make the sauce.

Heat a large wok or skillet over medium-high heat. Add 2 tbsp butter and melt until foamy.

Add the shrimp to the hot pan in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.

In the same pan, add 1 tbsp butter and the white parts of the green onions. Sauté for 30 seconds, then add the minced garlic and cook for another 30 seconds until fragrant.

Add the carrots and cook for 2 minutes, then add broccoli, bell peppers, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

Return the shrimp to the pan. Add the cooked udon noodles and sauce mixture. Toss everything together and cook for 2-3 minutes until well combined and heated through.

Add the remaining 1 tbsp butter and 1/2 tsp red pepper flakes, tossing until the butter is melted and everything is coated.

Squeeze juice from half a lemon over the dish and toss once more.

Serve hot, garnished with the green parts of the green onions, 1 tbsp sesame seeds, and additional lemon wedges on the side.