Japanese Shrimp Pasta

Name: Japanese Shrimp Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb Shrimp (peeled, deveined, tail on or off); 2 Cloves Garlic (minced); 1 tbsp Cooking Oil (neutral, no flavor); 4 oz Spaghetti; 3 tbsp Butter; Cloves Garlic (minced); 1/3 Cup Dry White Wine (not sweet); 1/3 Cup Dashi; 1 tsp Soy Sauce; 1/4 tsp Red Pepper Flakes; 1 tsp Lemon Juice; 1/4 tsp Parsley (chopped)

Recipe Video

If you’re craving a light yet satisfying seafood inspired pasta dish, my Japanese Shrimp Pasta is the answer! This dish combines perfectly pan-seared shrimp with a simple, flavorful Japanese-inspired white wine sauce that takes your regular pasta to the next level! It’s an easy, delicious recipe that packs a punch of flavor without any fuss—trust me, you’ll want to try this one!

Why I Love This Recipe

I crafted this Japanese Shrimp Pasta to be an easy, yet incredibly flavorful dish that’s perfect for anyone craving a seafood-inspired pasta! This recipe is a fusion of Japanese flavors, with a white wine butter sauce inspired by my Japanese Clam Pasta and White Wine Manila Clams. What makes it truly special is the umami-packed base from Dashi, which blends perfectly with the savory shrimp, giving it that rich, briny flavor!

This dish is made in under 10 minutes and doesn’t require any special ingredients or equipment, making it perfect for a busy weeknight! The pan-seared shrimp with a garlic kick just like in my Old Bay Pan Fried Shrimp recipe adds just the right texture alongside the pasta, and it’s become a family favorite, especially for my kids who requests it every other week! So if you’re a fan of easy-to-make, seafood-driven pasta, this one’s for you—packed with flavor and ready to enjoy in no time!

Ingredients

1 lbs Shrimp – large peeled shell with tail-on or off. If using frozen shrimp, make sure to properly defrost in the fridge the night before.
2 Cloves Garlic– freshly minced garlic.
1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
4 oz Spaghetti – your preferred spaghetti of choice.
3 tbsp Butter – salted or unsalted. If using unsalted, just add a sprinkle of salt.
1/3 Cup White Wine – dry white wine, not sweet. Chardonnay or Pinot Grigio are some options.
1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base broth for the sauce.
1 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
1/4 tsp Red Pepper Flakes – used to add a touch of heat into the sauce.
1 tsp Lemon – fresh lemon juice.
1/4 tsp Parsley – fresh or dried for garnish.

Additional Flavoring

For an enhanced briny taste, you can also add 2-3 tbsp of store-bought bottled Clam Juice into the broth. This will deepen the flavor of the white wine sauce.

🥢 Dashi Pro Tip

For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.

🦐 Shrimp Note

Opt for fresh Large to Jumbo Shrimp for a meatier bite and easier handling. Ensure they’re peeled and deveined. If using frozen shrimp, thaw them properly following package instructions the night before.

Essential Kitchen Equipment

Large Pot

Directions

Step 1 Cook your preferred spaghetti according to the package instructions until al dente.

🍲 Boiling Spaghetti Pro Tip

Don’t forget to add a Pinch of Salt to the water before boiling the spaghetti. Use a Large Pot to boil the spaghetti, giving it plenty of room to cook evenly.

🍝 Spaghetti Pro Tip

Ensure the spaghetti or pasta is Drained Thoroughly to avoid watering down the white wine sauce.

Step 2 In a saucepan, melt butter over high heat, then add minced garlic, white wine, dashi, soy sauce, and red pepper. Bring to a boil and let it cook for 30-45 seconds, then remove from heat and cover.

Step 3 Heat cooking oil in a large deep skillet or wok over high heat. Once hot, add minced garlic and cook for 10-15 seconds until fragrant.

Step 4 Add the shrimp and cook for 2-3 minutes, or until they turn pink throughout.

🦐 Shrimp Cooking Pro Tip

When cooking shrimp, Avoid Overcooking them. Once they turn opaque and pink in color, they’re ready to be removed from the heat. Overcooking can result in tough and rubbery shrimp.

Step 5 Drain the spaghetti, place it on a plate, and top with the cooked shrimp. Drizzle the sauce over the top, squeeze lemon juice on, garnish with parsley, and serve.

Recipe Variations

For a variation, swap the shrimp with clams to make my Japanese Clam Pasta using the same sauce. If you prefer a vegetarian option, try enoki mushrooms for my Enoki Pasta. Both alternatives offer a delicious twist while keeping true to the base flavors!

Pairing Recommendations

To complement this pasta, serve a fresh green salad with a Japanese-style dressing, like my Japanese Ginger Dressing or Wafu Salad Dressing, for a light and refreshing side. If you’re craving something heartier, pair it with a warm bowl of Miso Clam Soup, or opt for my Cream Corn Soup!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

What type of pasta works best for this recipe?

I recommend using spaghetti for this recipe, but any long pasta like linguine or fettuccine will work just as well.

Can I make this dish ahead of time?

For the best flavor and results, I recommend making is fresh.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate. They’ll stay fresh for about 3 to 5 days.

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Watch How To Make It