Japanese-style Shrimp and Broccolini Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
592 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese-style Shrimp and Broccolini Pasta
Description
In this recipe, spaghetti is boiled with kosher salt until just tender, then combined with broccolini and shrimp cooked in olive oil and seasoned with salt and pepper. Garlic slices add aroma, while soy sauce, butter, and chili oil create a savory, slightly spicy sauce coating the pasta and vegetables. The use of broccolini adds a fresh, mild bitterness that complements the sweet shrimp.
The method involves careful timing to keep shrimp juicy and broccoli crisp-tender. The chili oil provides adjustable heat, and butter softens and enriches the sauce, balancing the savory soy and bright garlic flavors. This lends the pasta a smooth coating and complex layering of flavor.
This dish works well as a lunch or light dinner, especially when you want a combination of Japanese flavors with Western pasta. It pairs well with a simple side salad or steamed vegetables for a complete meal.
Ingredients
- 1 Tbsp kosher salt for boiling the pasta, Diamond Crystal brand
- 7 oz spaghetti
- 3.5 oz broccolini (or asparagus or similar vegetables)
- 1 clove garlic
- 1 Tbsp extra virgin olive oil
- 10 Shrimp (145 g, 5 oz; shelled and deveined)
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 1 Tbsp butter unsalted
- 1 Tbsp Chili oil adjust for your preferred spice level; I used S&B Chili Oil with Crunchy Garlic; you can make homemade Crunchy Garlic Chili Oil; or substitute chili oil and add fresh garlic, with crunchy garlic
- 2 Tbsp soy sauce I used Kamada Soy Sauce Dashi Shoyu; you can substitute 1½ Tbsp soy sauce + ¼ tsp dashi powder or dashi + ½ Tbsp water/mirin; or use plain soy sauce, dashi soy sauce
Instructions
- Gather all the ingredients.
To Boil the Spaghetti
- Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot (I used a 4.5 QT Dutch oven). Once boiling, add 1 Tbsp Diamond Crystal kosher salt and 7 oz spaghetti.
- Stir to make sure the spaghetti doesn’t stick to each other. Tip: I usually reduce the cooking time by 1 minute if I will continue cooking the pasta in the sauce. Drain if you finish boiling the spaghetti first, but you should be able to cook the rest of the ingredients in 10 minutes while the pasta is boiling.
To Prepare the Ingredients
- While boiling the pasta, prepare the ingredients. Cut and discard the ends of 3.5 oz broccolini and cut the stalks in half or 2-inch pieces.
- Peel 1 clove garlic and thinly slice it.
To Cook the Ingredients and Pasta
- Heat 1 Tbsp extra virgin olive oil in a large frying pan over medium heat. Once the pan is warm, add 10 shrimp.
- Season the shrimp with Diamond Crystal kosher salt and freshly ground black pepper.
- Fry both sides of the shrimp until they are almost cooked through. Then, transfer them to a plate.
- In the same frying pan over medium heat, add the sliced garlic and 1 Tbsp unsalted butter.
- While the butter is melting, add the broccolini.
- Season the broccolini with Diamond Crystal kosher salt and freshly ground black pepper.
- Stir and cook until the broccolini stems are tender. Add the shrimp back into the pan.
- Add 1 Tbsp chili oil with crunchy garlic.
- Stir and toss the ingredients to coat with the seasoning. Add the boiled spaghetti to the pan (I use a pair of tongs to pick up the spaghetti from the pot and add it directly).
- Mix the spaghetti and ingredients well to combine.
- Lastly, add 2 Tbsp dashi soy sauce and mix it all together.
- Divide the pasta into individual plates. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 866mg | 36% |
| Potassium | 242mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1051IU | 21% |
| Vitamin C | 47mg | 52% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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