Japanese-Style Shrimp Pasta
A refreshing and flavorful Japanese-inspired dish featuring succulent shrimp and springy pasta, all in one quick and easy meal.
Ingredients
- ●8 oz (225g) Pasta
- ●1 pound (450g) Yellow Citrusy Australian ShrimpPeel and devein shrimp before using
- ●2 tablespoons (30ml) Sesame Oil
- ●2 tablespoons (30ml) Soy Sauce
- ●1 tablespoon (15g) Sesame Seeds
- ●1/4 cup (15g) Chopped Scallions
- ●to taste Salt
- ●to taste Pepper
- ●1 tablespoon (15g) GingerGrate ginger before using
- ●2 tablespoons (30ml) Sesame-Ginger Sauce (see below for recipe)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- 2
Heat the sesame oil in a large skillet over medium-high heat.
- 3
Add the shrimp and cook until pink and fully cooked through, about 2-3 minutes per side.
- 4
Remove the shrimp from the skillet and set aside.
- 5
In the same skillet, add the soy sauce, sesame seeds, chopped scallions, grated ginger, salt, and pepper. Stir to combine.
- 6
Add the cooked pasta to the skillet and toss with the sauce until coated.
- 7
Return the cooked shrimp to the skillet and toss with the pasta and sauce.
- 8
Serve hot, topped with additional sesame seeds and scallions if desired.
- 9
To make the sesame-ginger sauce, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of honey in a small bowl. Stir to combine.
- 10
Add 1 tablespoon of grated ginger to the sesame-ginger sauce and stir to combine. Set aside to use in the recipe.