Japanese Pasta with Shrimp and Asparagus
User Reviews
4.6
198 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
585 kcal
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Course
Main Course
-
Cuisine
Japanese
Japanese Pasta with Shrimp and Asparagus
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Seasoned with soy sauce and flavorful dashi broth, this Japanese-style Pasta with Shrimp and Asparagus is incredibly delicious and ready in less than 30 minutes! It’s also gluten-free!
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Ingredients
- ¼ red onion (2.5 oz, 70 g)
- 2 cloves garlic
- 6 oz asparagus spears
- 10 pieces Shrimp (9 oz, 260 g; peeled and deveined)
- Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 1½–2 Tbsp unsalted butter
- 1–2 dried red chili pepper (seeds removed; optional)
- ¼–⅓ cup dashi (Japanese soup stock)
- 1 Tbsp soy sauce (use GF soy sauce for gluten-free)
- crushed red pepper (red pepper flakes) (optional)
- 8 oz gluten-free pasta (4 oz/113 g per person; I used my favorite GF pasta brand‘s linguini)
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Instructions
- Gather all the ingredients. Bring a big pot of water to boil.
- Meanwhile, cut ¼ red onion and 2 cloves garlic into thin slices.
- Cut 6 oz asparagus spears diagonally and separate the spears and stalks, as we will sauté the stalks first because they take longer to cook.
- Sprinkle Diamond Crystal kosher salt and freshly ground black pepper on 10 pieces shrimp. If your shrimp is not peeled or deveined, you can check my tutorial for instructions.
- Once the pasta water is boiling, for 4QT (16 cups or 3.8L) add 2 Tbsp salt. Then, add 8 oz gluten-free pasta. As we will cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package.
- Heat 1 Tbsp extra virgin olive oil in a large skillet over medium heat. When it’s hot, add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. Don’t touch the shrimp until it releases itself from the skillet. Once it has a nice char on one side, you can easily flip.
- When one side of the shrimp is nicely browned, flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
- Lower the heat to medium low, add 1½–2 Tbsp unsalted butter and swirl around.
- Add the red onion and garlic slices and sauté for 1 minute. If you like spicy pasta, add 1–2 dried red chili pepper now. Increase the heat to medium and add the stalks of asparagus. Sauté for about 3 minutes, until asparagus stalks become tender.
- Then, add the spears of asparagus and cook for another 1–2 minutes, until the asparagus are tender but still nice and crisp.
- Add the shrimp back into the skillet, add ¼–⅓ cup dashi (Japanese soup stock), and increase the heat to medium high.
- Add 1 Tbsp soy sauce (gluten free) and adjust based on your preference.
- Add the cooked pasta and toss to combine with the ingredients. If you‘d like, sprinkle freshly ground black pepper. Serve immediately. Optionally, you can garnish with crushed red pepper (red pepper flakes).
Nutrition Information
Show Details
Calories
585kcal
(29%)
Carbohydrates
100g
(33%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
487mg
(20%)
Potassium
239mg
(7%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
921IU
(18%)
Vitamin C
8mg
(9%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 100g | 33% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 487mg | 20% |
| Potassium | 239mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
198 reviews
Excellent
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