• Gather all the ingredients.
  

To Boil the Spaghetti

• 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.
  
• 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.
  

To Prepare the Ingredients

• 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.
  
• Peel 1 clove garlic and thinly slice it.
  

To Cook the Ingredients and Pasta

• Heat 1 Tbsp extra virgin olive oil in a large frying pan over medium heat. Once the pan is warm, add 10 shrimp.
  
• Season the shrimp with Diamond Crystal kosher salt and freshly ground black pepper.
  
• Fry both sides of the shrimp until they are almost cooked through. Then, transfer them to a plate.
  
• In the same frying pan over medium heat, add the sliced garlic and 1 Tbsp unsalted butter.
  
• While the butter is melting, add the broccolini.
  
• Season the broccolini with Diamond Crystal kosher salt and freshly ground black pepper.
  
• Stir and cook until the broccolini stems are tender. Add the shrimp back into the pan.
  
• Add 1 Tbsp chili oil with crunchy garlic.
  
• 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).
  
• Mix the spaghetti and ingredients well to combine.
  
• Lastly, add 2 Tbsp dashi soy sauce and mix it all together.
  
• Divide the pasta into individual plates. Enjoy!