Japanese-style Shrimp and Broccolini Pasta

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 1 Tbsp Diamond Crystal kosher salt and 7 oz spaghetti.

Step 3

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.

Step 4

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.

Step 5

Peel 1 clove garlic and thinly slice it.

Step 6

Heat 1 Tbsp extra virgin olive oil in a large frying pan over medium heat. Once the pan is warm, add 10 shrimp.

Step 7

Season the shrimp with Diamond Crystal kosher salt and freshly ground black pepper.

Step 8

Fry both sides of the shrimp until they are almost cooked through. Then, transfer them to a plate.

Step 9

In the same frying pan over medium heat, add the sliced garlic and 1 Tbsp unsalted butter.

Step 10

While the butter is melting, add the broccolini.

Step 11

Season the broccolini with Diamond Crystal kosher salt and freshly ground black pepper.

Step 12

Stir and cook until the broccolini stems are tender. Add the shrimp back into the pan.

Step 13

Add 1–1½ Tbsp chili oil with crunchy garlic.

Step 14

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).

Step 15

Mix the spaghetti and ingredients well to combine.

Step 16

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

Step 17

Divide the pasta into individual plates. Enjoy!