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4.6 from 198 votes

Japanese Pasta with Shrimp and Asparagus

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 585 kcal
Course: Main Course
Cuisine: Japanese

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)

Instructions

    Cup of Yum
  1. Gather all the ingredients. Bring a big pot of water to boil.
  2. Meanwhile, cut ¼ red onion and 2 cloves garlic into thin slices.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Lower the heat to medium low, add 1½–2 Tbsp unsalted butter and swirl around.
  9. 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.
  10. Then, add the spears of asparagus and cook for another 1–2 minutes, until the asparagus are tender but still nice and crisp.
  11. Add the shrimp back into the skillet, add ¼–⅓ cup dashi (Japanese soup stock), and increase the heat to medium high.
  12. Add 1 Tbsp soy sauce (gluten free) and adjust based on your preference.
  13. 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

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

% 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.