Japanese-Style Buttered Pasta With Shrimp and Spinach

Japanese-Style Buttered Pasta With Shrimp and Spinach

A butter-flavored pasta with dashi and soy sauce. So easy. ♡

Ingredients: 2 servings

200 g
about 100 g (about 90 g peeled)
1/2 bunch (about 100 g)
Mushrooms (king oyster mushrooms, shimeji, etc.)
1/2 packet
2 slices - 50 g
White wine
1 tablespoon
1 to 2 cloves
Dashi soy sauce (soy sauce pre-mixed with dashi)
1 1/2 tablespoons
Salt and pepper
a small amount of each
1 1/2 tablespoons
Shredded nori seaweed, optional
As topping, to taste


1. Prepare the shrimp (see 'Hints') and season lightly with salt and pepper. Cut up the bacon and mushrooms into easy-to-eat pieces (or shred the mushrooms if using shimeji). Roughly chop the spinach.
2. Chop the garlic very finely. Bring plenty of water to a boil, add salt and cook the pasta.
3. Stir-fry some oil and garlic in a frying pan until fragrant. Put in the shrimp and stir-fry. Add the bacon and continue stir-frying. Add the white wine and let the alcohol evaporate.
4. Add the spinach and stir-fry quickly. Put in the dashi soy sauce and butter, and mix. Add the pasta, and toss together rapidly.
5. Taste, and add some salt and pepper if needed. Transfer to serving plates and it's done. Add some shredded nori seaweed on top to taste.
6. I used this oyster-flavored soy sauce. If you don't have this or dashi soy sauce, try using konbu seaweed-based mentsuyu sauce with some straight soy sauce added. Mentsuyu sauce is sweeter than dashi soy sauce.
7. .

Story Behind this Recipe

I love sauteed shrimp and spinach, so I combined it with pasta.