Japanese-style shrimp pasta

Shrim 667 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0
Japanese-style shrimp pasta
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A wonderful, quick and at the same time uncommon Japanese-style dish - shrimp pasta in coconut milk sauce. It is prepared at lightning speed, but alas, it does not belong to the budget, because it is difficult to achieve Japanese flavor in a dish using only local products.

Ingredients

Directions

  1. A recipe without proportions: everything is by sight and by taste. I cooked for two.
  2. Chop a few cloves of garlic and a small piece of chili into small pieces.
  3. Chop the cilantro finely as well.
  4. Finely grate the lemon zest. I took the zest from a third of a large lemon. Squeeze juice from the same third of the lemon.
  5. In a frying pan, heat up some aromatic oil (I have sesame oil) and fry the garlic and chili in it for about a minute.
  6. We add soy sauce to taste, but so much so that our dish does not end up being oversalted. We warm up for half a minute.
  7. We add dry white wine or replace it with what you usually replace it with - I have apple juice. We warm up for a couple of minutes. Let me remind you that the complete weathering of alcohol from a dish is nothing more than a common culinary myth.
  8. Add coconut milk and cook everything together for 5 minutes.
  9. Meanwhile, we boil the required amount of pasta in salted water. The pasta should be cooked at about the same time as the sauce.
  10. After 5 minutes, add the zest.
  11. We send shrimps there. We warm up for a couple of minutes.
  12. After a couple of minutes, add lemon juice.
  13. We shift the boiled pasta (spaghetti) into the sauce.
  14. Warm up a little and serve the Japanese-style shrimp pasta, sprinkle with cilantro leaves.
  15. The sauce is liquid. If this is the only thing you didn't like about the recipe, then you can thicken the sauce in any convenient way.
  16. Bon appetit and don't be afraid to experiment!

Japanese-style shrimp pasta



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A wonderful, quick and at the same time uncommon Japanese-style dish - shrimp pasta in coconut milk sauce. It is prepared at lightning speed, but alas, it does not belong to the budget, because it is difficult to achieve Japanese flavor in a dish using only local products.

Ingredients

Directions

  1. A recipe without proportions: everything is by sight and by taste. I cooked for two.
  2. Chop a few cloves of garlic and a small piece of chili into small pieces.
  3. Chop the cilantro finely as well.
  4. Finely grate the lemon zest. I took the zest from a third of a large lemon. Squeeze juice from the same third of the lemon.
  5. In a frying pan, heat up some aromatic oil (I have sesame oil) and fry the garlic and chili in it for about a minute.
  6. We add soy sauce to taste, but so much so that our dish does not end up being oversalted. We warm up for half a minute.
  7. We add dry white wine or replace it with what you usually replace it with - I have apple juice. We warm up for a couple of minutes. Let me remind you that the complete weathering of alcohol from a dish is nothing more than a common culinary myth.
  8. Add coconut milk and cook everything together for 5 minutes.
  9. Meanwhile, we boil the required amount of pasta in salted water. The pasta should be cooked at about the same time as the sauce.
  10. After 5 minutes, add the zest.
  11. We send shrimps there. We warm up for a couple of minutes.
  12. After a couple of minutes, add lemon juice.
  13. We shift the boiled pasta (spaghetti) into the sauce.
  14. Warm up a little and serve the Japanese-style shrimp pasta, sprinkle with cilantro leaves.
  15. The sauce is liquid. If this is the only thing you didn't like about the recipe, then you can thicken the sauce in any convenient way.
  16. Bon appetit and don't be afraid to experiment!

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