May 12, 2020

Wafu Spaghettini with Shiso and Shrimps 和風紫蘇鮮蝦義大利麵

This is a fairy light and elegant pasta recipe. To match with such nature, I've switched the common spaghetti to a one size thinner spaghettini instead. Note that spaghettini is still thicker compared to angel hair, we want the pasta to be thinner but not to the extreme as angle hair.

Wafu spaghettini with shiso and shrimps -

Ingredients (about 4 portions)?

  • 4 portions spaghettini pasta
  • 20 peeled and deveined shrimps
  • 1 loose cup yanagi matsutake mushrooms
  • 10 shiso leaves
  • 4 to 5 garlic cloves
  • 1 teaspoon red pepper flakes
  • 3 tablespoons double-condensed Japanese tsuyu
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons olive oil
  • Some salt
  • Some black pepper


Peel, devein, and butterfly the shrimps. Remove the tough ends of yanagi matsutake mushrooms. Peel and chop the garlic cloves. Finely chop the shiso leaves.

Bring a big pot of water to a boil and add in some salt, few pinches at least. Cook enough pasta for four portions. Cook till nearly al dente. Once ready, drain and set aside for later use.

Take a big pan or a pot, drizzle about 3 tablespoons of olive oil, add in all the garlic, red chili flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Use medium heat and cook till aromatic.

Switch to medium high heat. Add in the shrimps and mushrooms, cook till the shrimps turn slightly colored. Add in 3 tablespoons of Japanese tsuyu, 1 tablespoon of soy sauce, and 1 tablespoon of Worcestershire sauce. Give it a quick mix and cook for about 30 seconds.

Transfer drained pasta over and mix in shiso leaves.

Cook till the pasta reaches desired texture. Plate and sprinkle some black pepper. 

Shiso can be strong scented if consumed entirely, but finely chopped shiso leaves scattered throughout the pasta, it only provides a refreshing touch. That herbal hint works great with our selected seasonings here, making it a rather light but still flavorful meal.

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