Japanese-style Shrimp and Broccolini Pasta 海老とブロッコリーニの和風パスタ

Japanese-style Shrimp and Broccolini Pasta is an easy recipe that everyone will love. Seasoned with crunchy garlic chili oil, dashi soy sauce, and butter, this wafu pasta dish is incredibly flavorful and satisfying. Ready in just 15 minutes! {Vegetarian suggestion included}

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 Shrimp and Broccolini Pasta (海老とブロッコリーニの和風パスタ)!

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)—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.

This recipe features broccolini, a hybrid vegetable of broccoli and Chinese broccoli. It has smaller florets and longer, thinner stalks, making it a delicious addition to stir-fries and pasta dishes. I love cooking with broccolini when it’s in season! Look for it at your farmers’ market in late spring and early summer!

Why You’ll Love This Recipe

Now that I’ve piqued your interest, let me tell you why you MUST make this Japanese-style broccolini pasta recipe!

• Super easy!
• Did I mention the 15-minute cooking time already?
• Pantry ingredients, flexible/adaptable ingredients.
• Delicious, flavorful, and incredibly hearty!

Ingredients for This Recipe

What makes this dish Japanese-style? It’s the use of dashi soy sauce (dashi joyu; 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 these flavors, you’ll be proud to serve this delicious and easy recipe at home.

• Spaghetti
• Extra virgin olive oil
• Butter
• Garlic
• Shrimp – They must be defrosted if frozen, shelled, and deveined. You can substitute them with any other protein you like.
• Broccolini – Alternatively, use regular broccoli, asparagus, green peas, or spinach. The choices are endless!
• Garlic chili oil – Read below for more info and substitute.
• Dashi soy sauce – Read below for more info and substitute.

Vegetarian? You can sub the shrimp with mushroom, or leave out the shrimp and top the pasta with a fried egg (for added protein)!

• S&B Chili Oil with Crunchy Garlic – This product has been quite popular in Japan for many years and you can get it on Amazon. Have you seen or used it before? It’s pretty addicting! Substitutions: You can make my Homemade Crunchy Garlic Chili Oil, 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.
• Kamada Dashi Soy Sauce – This is another popular brand from Japan, also available on Amazon. I love this brand and keep it in my refrigerator all the time because it’s super convenient. Substitutions: You can use just soy sauce in this recipe. If you have dashi powder or dashi broth, you can mix it with soy sauce.

How to Make Japanese-style Shrimp and Broccolini Pasta

The video shows you how EASY and QUICK this pasta recipe is. To summarize, here are the 3 simple steps. Please read the detailed instructions in the recipe card below.

1. Start cooking spaghetti – Cook pasta for 10 minutes in a large pot of salted water. (I usually take out pasta 1 minute earlier than package instructions if I need to cook it in the frying pan afterward).
2. Saute shrimp and veggie in a large skillet – Both ingredients cook quickly in a pan. Remember not to overcook!
3. Combine spaghetti with shrimp, veggies, and seasonings – Don’t worry about draining pasta in the sink. Instead, pick up the spaghetti with a pair of tongs and add it right into the frying pan, then toss it all together.

Cooking Tips

• Cook pasta al dente. As a general rule, 1 to 2 minutes less than what the package instructions say is usually the sweet spot for perfectly al dente pasta. Do not overcook the pasta as we toss it with other ingredients in the frying pan after boiling.

• Salt the pasta-cooking water. Salting the water before you add the pasta is the best way to get evenly seasoned noodles. When do we add salt? Wait to add salt until the water is boiling so it dissolves faster.

• Don’t overcook the shrimp. When overcooked, shrimp will be rubbery while undercooked shrimp will be mushy and translucent. When shrimp are cooked through, they turn opaque.

• Season to taste. Make sure to taste the dish before you finish cooking. You can always start under-seasoning, then adjust to your taste at the end. Feel free to top it with shaved Parmesan cheese (or Pecorino)!

How to Store

• To Refrigerate: Once the pasta is cooled to room temperature, refrigerate immediately in an airtight container and store it for up to 3-4 days.
• To Freeze: Freeze the leftovers in an airtight container for up to 3 months. Reheat directly from frozen. Defrost in the refrigerator overnight before reheating.
• To Reheat. For the best results, thaw the pasta overnight in the refrigerator and reheat leftover in the microwave or in the frying pan.

Other Japanese-style Pasta Recipes

• Creamy Mushroom and Bacon Pasta
• Classic Mentaiko Pasta
• Ume Shiso Pasta

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Japanese-style Shrimp and Broccolini Pasta

4.73 from 44 votes

Japanese-style Shrimp and Broccolini Pasta is an easy recipe that everyone will love. Seasoned with crunchy garlic chili oil, dashi soy sauce, and butter, this wafu pasta dish is incredibly flavorful and satisfying. Ready in just 15 minutes!

Print Pin

Video

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 Tbsp Diamond Crystal kosher salt (for boiling the pasta)
• ▢ 7 oz spaghetti
• ▢ 3.5 oz broccolini (or asparagus or similar vegetables)
• ▢ 1 clove garlic
• ▢ 1 Tbsp extra virgin olive oil
• ▢ 10 shrimp (145 g, 5 oz; shelled and deveined)
• ▢ Diamond Crystal kosher salt
• ▢ freshly ground black pepper
• ▢ 1 Tbsp unsalted butter
• ▢ 1 Tbsp chili oil with crunchy garlic (adjust for your preferred spice level; I used S&B Chili Oil with Crunchy Garlic; you can make homemade Crunchy Garlic Chili Oil; or substitute chili oil and add fresh garlic)
• ▢ 2 Tbsp dashi soy sauce (I used Kamada Soy Sauce Dashi Shoyu; you can substitute 1½ Tbsp soy sauce + ¼ tsp dashi powder or dashi + ½ Tbsp water/mirin; or use plain soy sauce)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• 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!
  

Nutrition

Calories: 592 kcal · Carbohydrates: 80 g · Protein: 19 g · Fat: 21 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 866 mg · Potassium: 242 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1051 IU · Vitamin C: 47 mg · Calcium: 84 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: broccolini, pasta, shrimp

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Editor’s Note: This post was originally published on March 23, 2020. It was republished with more helpful information on April 8, 2024.