Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!