CookGo
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Cabbage and Shrimp Yuzu Kosho Spaghetti

Cost $10, save $8

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Pasta

    • 🍝 200g spaghetti

  • Vegetables

    • 🥬 4 leaves (150g) cabbage
    • 🧅 1/2 onion, sliced
    • 🧄 1 clove garlic, minced

  • Seafood

    • 🍤 100g peeled shrimp

  • Seasonings

    • 1 tbsp sake
    • 1 tsp soy sauce
    • 1 tsp yuzu kosho
    • Pinch of sliced chili

  • Oil

    • 1 tbsp olive oil

  • Liquid

    • 3 tbsp pasta cooking water

STEPS

1

Cut the cabbage into bite-sized pieces and slice the onion thinly.

2

Mince the garlic and remove the vein from the peeled shrimp.

3

Combine shrimp and sake in a bowl, let sit for 5 minutes, then pat dry.

4

Boil water in a pot and cook spaghetti according to package instructions. Reserve 3 tbsp of pasta water and drain the spaghetti.

5

Heat olive oil, garlic, and chili in a frying pan over low heat until fragrant. Add onion and cabbage, and stir-fry over medium heat until softened.

6

Add shrimp to the pan and stir-fry over medium heat until the shrimp changes color. Add spaghetti, yuzu kosho, soy sauce, and pasta water, then mix well.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 60g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh shrimp for better flavor and texture.Adjust the amount of yuzu kosho to your preferred spice level.Reserve extra pasta water to adjust the sauce consistency if needed.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.