Step 1

Gather all the ingredients.

Step 2

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 salt and spaghetti.

Step 3

Stir to make sure spaghetti doesn’t stick to each other. Tip: I usually reduce the cooking time by 1 minute if I have to continue cooking the pasta afterward. Drain if you finish cooking the spaghetti first, but you should be able to cook the rest of the ingredients in 10 minutes while spaghetti is being cooked.

Step 4

While cooking pasta, we prepare ingredients. Cut and discard the ends of broccolini and cut it in half (or 2-inch pieces).

Step 5

Peel the garlic clove and thinly slice it.

Step 6

Heat the olive oil in a large frying pan over medium heat. Once the pan is warm, add the shrimp.

Step 7

Season the shrimp with salt and freshly ground black pepper.

Step 8

Cook both sides of the shrimp until they are almost cooked through and transfer them to a plate.

Step 9

In the same frying pan over medium heat, add the sliced garlic and butter.

Step 10

While the butter is melting, add the broccolini.

Step 11

Season the broccolini with salt and freshly ground black pepper.

Step 12

Stir and cook until the broccolini stem is tender. Add the shrimp back into the pan.

Step 13

Add 1-1.5 Tbsp chili oil.

Step 14

Stir and toss the ingredients to coat with the seasoning. Add the cooked spaghetti to the pan (I use a pair of tongs to pick up the spaghetti from the pot and add directly).

Step 15

Mix the spaghetti, broccolini, shrimp, and seasoning well together.

Step 16

Lastly, add 2 Tbsp dashi soy sauce and mix it all together.

Step 17

Divide the pasta into 2 individual plates. Enjoy!