Japanese-style Shrimp and Broccoli Pasta

1 lb. spaghetti
7 oz broccolini (or asparagus or similar vegetables)
1 clove garlic
1 Tbsp extra virgin olive oil
1 lb. shrimp
salt
black pepper
1 Tbsp unsalted butter
1 Tbsp crunchy garlic chili oil
2 Tbsp dashi 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)



Cook spaghetti noodles according to package directions, reducing the cooking time by 1 minute if I will continue cooking the pasta in the sauce. Drain once cooked.

While boiling the pasta, cut broccoli into 2-inch pieces.

Heat 1 Tbsp extra virgin olive oil in a large frying pan over medium heat. Once the pan is warm, add shrimp. 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 garlic and butter. While the butter is melting, add the broccoli. Season with salt and black pepper.
Stir and cook until the broccoli until tender. Add the shrimp back into the pan.

Add crunchy chili garlic 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

Calories: 592 kcal · Carbohydrates: 80 g · Protein: 19 g · Fat: 21 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 866 mg · Potassium: 242 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1051 IU · Vitamin C: 47 mg · Calcium: 84 mg · Iron: 2 mg
Source: modified slightly from the recipe by Namiko Hirasawa Chen