Recipes

Spaghetti Aglio e Olio with Spring Cabbage and Sakura Ebi Shrimp

Spaghetti Aglio e Olio with Spring Cabbage and Sakura Ebi Shrimp

Calories391 kcal
Sodium1.7 g
Total time
(approximate)		15 minutes

Ingredients

Spaghetti 160 g
Spring cabbage 200 g (around 4 leaves)
Fresh garlic 5 g (around 1 clove)
(A) Dried red chili pepper 1 red pepper
(A) Dried Sakura Ebi shrimp 3 g
Olive oil 1 Tbsp
Dashi Soy Sauce 1 Tbsp
Salt (for boiling spaghetti) as desired

Preparation

  1. Chop cabbage roughly.
  2. Chop garlic clove.
  3. Bring water to a rolling boil, add salt and cook spaghetti.
  4. Heat olive oil in a frying pan. Add the chopped garlic from step 2, and when aroma rises, add the roughly chopped cabbage from step 1.
  5. When the cabbage is cooked, add the cooked spaghetti and Dashi Soy Sauce, and sauté lightly.

Related Products