Hi guys!
I brought another Wafu Pasta recipe AKA Japanese Style Pasta today!
What I love Japanese pasta is so simple and surprising ingredients combination and that AMAZINGLY goes well!!
Today, it’s probably one of the most simple Japanese pasta recipe, Wasabi Shrimp Spaghetti.
As you know, I’ve been sharing this recipe from the cookbook I got from Japan, using Google Transliterates!
Cook dry spaghetti in salted boiling water by following the directions of the package you are using.
Meanwhile, mix shrimp, cornstarch, pinch of salt and sake in a medium mixing bowl and set aside.
Combine sake, soy sauce and wasabi in a mixing bowl set aside.
Heat a large skillet over high heat, add butter and let it melt and bubble.
When the butter slightly turning into brown color, add the shrimp and cook the shrimp for 3 minutes (the cooking time can be slightly different depending on the size of shrimp you’re using) or until shrimp is 3/4 way cooked through.
Add green onions and the sauce mixture.
Mix everything real quick then add the spaghetti. Toss everything together. Transfer to a serving plate
Finish with some black pepper right on top.
Enjoy!
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Japanese Wasabi Shrimp Spaghetti
- Total Time: 12 mins
- Yield: 1 1x
Description
Ingredients
- 4 oz dry spaghetti
- 10 to 12 large shrimps, peeled and deveined
- 1/2 tsp cornstarch
- pinch of salt
- 1 tsp sake plus 1 tbsp more
- 4 tsp soy sauce
- 2 tsp wasabi
- 1 tbsp butter
- 4 green onions, cut into 2 inch long pieces
- black pepper
Instructions
- Cook spaghetti in salted boiling water by following the directions of the package you are using.
- Meanwhile, mix shrimp, cornstarch, pinch of salt and 1 tsp of sake in a medium mixing bowl and set aside
- Combine 1 tbsp sake, soy sauce and wasabi in a mixing bowl set aside.
- Heat a large skillet over high heat, add butter and let it melt and bubble. When the butter slightly turning into brown color, add the shrimp and cook the shrimp for 3 minutes (the cooking time can be slightly different depending on the size of shrimp you’re using) or until shrimp is 3/4 way cooked through.
- Add green onions and the sauce mixture. Mix everything real quick then add the spaghetti. Toss everything together. Transfer to a serving plate and finish with some black pepper right on top.
Enjoy!
- Cook Time: 12 mins
10 comments
Hello,
What can i use to substitute wasabi for this dish. I’m not a fan of wasabi but really wanna try this recipe out. Please help
Horseradish will do! But if you don’t like wasabi, you might really wanna try this recipe! You won’t taste the spiciness or anything, it just add the flavor since wasabi’s cooked in the dish!
What is the name of the cook book used?
What kind of veggies do you recommend to serve with this dish? 🙂
#LoveVeggies
It won’t let me rate this at all let alone the 5 stars it deserves.
I’ve made this dish at least half a dozen times and it is a family favorite. Tasting the sauce after it is mixed together will lead a person to believe that this is a spicy dish since the sauce contains quite a bit of wasabi. But, once it is cooked with all the other ingredients the heat just disappears leaving only the wonderful flavor behind.
I prefer to make it with chicken breast meat that I silken for stir-frying. I season it with soy sauce, saki and a bit of salt and let it sit in the fridge for at least 30 minutes.
This is one of the best recipes to keep on hand.
Thank you so much for the feedback! I’m so glad I could help out! Also that has been a common problem with my website recently and we are working on a fix sorry about that.
My boyfriend made this over the weekend, and it was delicious! He followed the recipe exact. I would add more green onion to it, and if you like spicy definitely a little more wasabi.
This is in regular dinner rotation in our home. It is just so delicious and not spicy at all. Soy and Wasabi is a flavor combo that seems so classic. I usually make it with chicken and I velvet the chicken before stir frying it.
Yay! So glad I could help!
This was amazing and so simple. Not spicy at all while still enjoying the flavour of the wasabi.