Scampini Spaghettini a La Japonaise
Elevate your weeknight dinner routine with Scampini Spaghettini a La Japonaise—a tantalizing fusion of Japanese-inspired flavors and Italian pasta perfection. This dish pairs tender spaghettini with succulent shrimp, bathed in a luscious, umami-packed sauce made from light soy sauce, white miso paste, mirin, and toasted sesame oil. Infused with the aromatic warmth of garlic and ginger, it strikes the perfect balance of savory and slightly sweet. Finished with a sprinkle of toasted sesame seeds, red chili flakes, and fresh green onions, this quick 35-minute recipe offers a sophisticated yet easy-to-make meal for four. Perfect for seafood lovers and fans of Asian-fusion cuisine, this vibrant dish promises to delight both your palate and your senses.
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Recipe Information
Ingredients
- 250 grams spaghettini
- 300 grams large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 units garlic cloves (minced)
- 1 teaspoon ginger (finely grated)
- 3 tablespoons light soy sauce
- 1 tablespoon white miso paste
- 2 tablespoons mirin
- 1 teaspoon toasted sesame oil
- 2 units green onions (thinly sliced)
- 1 tablespoon sesame seeds (toasted)
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghettini until al dente according to package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet. Season with sea salt and black pepper. Cook shrimp for 2–3 minutes on each side until they turn pink and are fully cooked. Remove shrimp from the skillet and set aside.
In the same skillet, reduce the heat to low and add light soy sauce, white miso paste, mirin, and toasted sesame oil. Stir until the miso dissolves and the sauce is smooth.
Add the cooked spaghettini to the skillet, tossing to coat it evenly in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Return the cooked shrimp to the skillet, gently tossing them with the pasta and sauce. Cook for 1–2 minutes to heat through.
Divide the Scampini Spaghettini among serving plates. Garnish with green onions, toasted sesame seeds, a sprinkle of red chili flakes, and fresh cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 18.8 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
