Seasoned with butter, dashi soy sauce, and garlic chili oil, this Japanese-style Pasta with Shrimp and Broccolini is an easy pasta dish everyone will love! It’s incredibly flavorful and hearty. Ready in 15 minutes!
This recipe is brought to you in partnership with Rakuten.
My friends and readers often ask what I usually cook when I am too busy or when I’m too lazy to shop for fresh ingredients. Can you guess?
It’s Japanese-style pasta! I’ve been making various Japanese-style pasta recipes since my college days. I always keep abundant spaghetti in my pantry for a quick meal. I’m excited to show you how to make my family’s latest favorite, Japanese-style Pasta with Shrimp and Broccolini (海老とブロッコリーニの和風パスタ)!
Wait, What’s Japanese-Style Pasta?
Is this your first time hearing about Japanese-style pasta? I’m glad that you discovered it today. We call Japanese-style pasta Wafu Pasta (和風パスタ). Basically, a pasta dish that has Japanese seasonings and/or Japanese ingredients. While wafu pasta may sound like a recent fusion creation, it has been around for a long time in the history of Japanese cuisine.
A typical wafu pasta is seasoned with soy sauce, miso, and dashi, or cooked together with Japanese ingredients such as umeboshi Japanese plums, nori seaweed, spicy cod roe (mentaiko), and so on.
In Japan, we even have Japanese-style pasta restaurants serving up a delicious variety of pasta dishes!
Why You Should Make This Japanese-Style Pasta
Now that I got your interest, I have to tell you why you MUST make this Japanese-style pasta!
- Super easy!
- Did I mention the 15-minute cooking time already?
- Pantry ingredients, flexible/adaptable ingredients.
- Delicious, flavorful, and incredibly hearty!
8 Ingredients You Will Need
- Extra virgin olive oil
- Shrimp – They must be defrosted if frozen, shelled, and deveined. Or any other protein you like.
- Broccolini – Alternatively, use regular broccoli, asparagus, green peas, or spinach. Endless choice!
- Garlic chili oil – Read below for more info and substitute.
- Dashi soy sauce – Read below for more info and substitute.
What makes this dish Japanese-style? It’s the use of Dashi Soy Sauce (the mix of dashi and soy sauce) and garlic chili oil. This unique combination delivers the umami punch that Japanese food is known for. With all the flavors, you’ll be proud to serve this delicious and easy recipe at home.
This S&B Chili Oil with Crunchy Garlic has been quite popular in Japan for a while. Have you seen or used it before? It’s pretty addicting!
Japanese grocery stores definitely carry it, but if you have trouble getting it, try Rakuten Japan Spot.
Substitutions: You can use any garlic chili oil of your choice, or use chili oil and add more fresh garlic (double the recipe at least) in the recipe.
Another popular brand from Japan! I love this Kamada Soy Sauce Dashi Shoyu so much and keeps it in my refrigerator all the time. No time to make dashi? Use this! It’s super convenient.
Many Japanese and Asian grocery stores carry it, but if you have trouble getting it, try Rakuten Japan Spot.
Substitutions: You can substitute with just soy sauce in this recipe (if you have dashi powder or dashi broth, you can mix with soy sauce).
How to Make Japanese Pasta with Shrimp and Broccolini
Seasoned with butter, dashi soy sauce, and garlic chili oil, this Japanese-style Pasta with Shrimp and Broccolini is an easy pasta dish everyone will love! It’s incredibly flavorful and hearty.
The video shows you how EASY and QUICK this pasta recipe is. To summarize, here are the 3 simple steps:
- Start cooking spaghetti – Cook pasta for 10 minutes (I usually take out pasta 1 minute earlier than package instructions if I need to cook it in the frying pan afterward).
- Cook shrimp and veggie – Both ingredients cook in a flash in a pan. Remember not to overcook!
- Combine spaghetti with shrimp, veggie, and seasonings – Don’t worry about draining pasta in the sink. You just need to pick up spaghetti with a pair of tongs and add right into the frying pan and toss it all together.
Enjoy Japanese-Style Pasta with Green Tea!
Did you know Japanese-style pasta goes really well with green tea?
Instead of wine, I served the pasta with Maeda-En Genmai-Brown Rice Tea to refresh the palate from the garlicky, spicy punch. Genmaicha (玄米茶) has a milder taste, and the toasty rice aroma makes it a delightful drink to enjoy with more than just Japanese food. I must say it’s my favorite type of green tea. What’s yours?
I also got this tea from Rakuten Japan Spot. It’s so great that we can order online.
Let’s make the pasta tonight, and dig in!
It’s sometimes hard to find stores that carry authentic Japanese products depending on where you live in the US. To help consumers get Japanese products, Rakuten has partnered with JETRO (The Japan External Trade Organization) to create Japan Spot, an online store that offers authentic Japanese groceries and other products, at the best prices.
Rakuten’s marketplace is easy to use and offers top Japanese brands, so it’s a great place for us to stock up cooking supplies and your favorite snacks. When we received our package from Rakuten, we were happy to see the products were nicely packed and glass bottles had extra bubble wrap to protect them during shipping.
If you don’t have a Japanese grocery store nearby, remember to check out Rakuten’s Japan Spot to stock your Japanese pantry. They offer promotions like weekly specials and cool limited edition seasonal items.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Seasoned with butter, dashi soy sauce, and garlic chili oil, this Japanese-style Pasta with Shrimp and Broccolini is an easy pasta dish everyone will love! It's incredibly flavorful and hearty. Ready in 15 minutes!
- 1 Tbsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for boiling pasta)
- 7 oz spaghetti (200 g)
- 3.5 oz broccolini (100 g; or asparagus or similar vegetables)
- 1 clove garlic
- 1 Tbsp extra virgin olive oil
- 10 shrimp (145 g, 5 oz; shelled and deveined)
- kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- 1 Tbsp unsalted butter
- 1-1 ½ Tbsp chili oil with crunchy garlic (Adjust to your spicy level; I used S&B Chili Oil with Crunchy Garlic; Sub: You can use any garlic chili oil of your choice, or use chili oil and add more fresh garlic)
- 2 Tbsp dashi soy sauce (I used Kamada Soy Sauce Dashi Shoyu; Sub: You can use just soy sauce. Or if you have dashi powder or dashi, you can mix with soy sauce - ¼ tsp dashi powder + ½ Tbsp water/mirin + 1 ½ Tbsp soy sauce.)
- Gather all the ingredients.
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.
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.
While cooking pasta, we prepare ingredients. Cut and discard the ends of broccolini and cut it in half (or 2-inch pieces).
Peel the garlic clove and thinly slice it.
Heat the olive oil in a large frying pan over medium heat. Once the pan is warm, add the shrimp.
Season the shrimp with salt and freshly ground black pepper.
Cook both sides of the shrimp until they are almost cooked through and transfer them to a plate.
In the same frying pan over medium heat, add the sliced garlic and butter.
While the butter is melting, add the broccolini.
Season the broccolini with salt and freshly ground black pepper.
Stir and cook until the broccolini stem is tender. Add the shrimp back into the pan.
- Add 1-1.5 Tbsp chili oil.
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).
- Mix the spaghetti, broccolini, shrimp, and seasoning well together.
Lastly, add 2 Tbsp dashi soy sauce and mix it all together.
- Divide the pasta into 2 individual plates. Enjoy!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.