Japanese Pasta with Shrimp and Asparagus
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 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
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Cuisine
Japanese
Japanese Pasta with Shrimp and Asparagus
Description
This pasta recipe starts with slicing red onion and garlic, and cutting asparagus spears diagonally to separate stalks and tips for even cooking. Shrimp are seasoned with kosher salt and fresh black pepper and seared in olive oil until golden on one side. Asparagus stalks are sautéed first to soften, followed by onions, garlic, and optional dried red chili. The flavorful dashi stock and soy sauce are added to create a savory sauce that lightly coats the pasta and ingredients.
The pasta is cooked slightly under package instructions to allow for finishing in the sauce, ensuring it absorbs flavor without overcooking. Butter is stirred in at the end to add richness and a silky finish. The combination of shrimp, vegetables, and the seasoned dashi-soy sauce blend creates a well-rounded plate with Japanese accents that differ from typical Italian pasta dishes.
This dish serves as a satisfying main course suitable for a casual dinner and pairs well with simple sides or steamed greens. The use of gluten-free pasta allows for a dietary variation. Adjusting chili flakes offers customization of heat level.
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)
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 1 Tbsp extra virgin olive oil
- 1½–2 Tbsp butter unsalted
- 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 flakes (optional)
- 8 oz pasta 4 oz/113 g per person; I used my favorite GF pasta brand‘s linguini, gluten-free
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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