CookPal AI
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Cabbage and Shrimp Yuzu Kosho Spaghetti

Costo $10, ahorrar $8

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • 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

PASOS

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.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 25g
    Proteína
  • 60g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

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.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.