We are seeking out the newest, tastiest food trends in our Foodie 2020 series. This cuisine might be the most out there, but we argue it still has a place at the dinner table. It’s called Itamishi, and it is a blend of Italian and Japanese flavors.
Wendy Paul shares how to put these two food fares together. She demonstrates how to make a ginger shrimp spaghetti that will bring a little culture to your table!
Find more recipes from Wendy on Instagram, @therealwendypaul
Itamishi Cuisine: Ginger Shrimp Spaghetti
- 1 lb. thin spaghetti
- 1-2 lbs. large shrimp, shelled and cleaned
- 3 tbsp. cornstarch
- 1 tsp. Kosher salt
- 1 tsp. Badia complete seasoning or garlic powder
- 1 cup chicken broth
- 1/2 cup soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. fresh ginger puree
- 1 tsp. rice wine vinegar
- Wasabi (to taste) – optional
- Fresh basil
- Parmesan cheese
- Black sesame seeds
- Green onions, diced
Prepare your spaghetti, set aside.
Season your shrimp with kosher salt and garlic. Dredge your seasoned shrimp in the cornstarch powder. Brown in some olive oil and sesame oil until crisp and pink. Set aside. Repeat until all the shrimp is cooked.
In the same pan, add the chicken broth and soy sauce, ginger, rice wine vinegar, and brown sugar and bring to a simmer. Add desired wasabi. Simmer for 4-5 minutes. If you want your sauce thicker, do a cornstarch slurry (1 tbsp. cornstarch, 1 tbsp. water, mix together then pour into the hot sauce and stir to thicken.)
Place the drained pasta into the sauce, add the green onions, shrimp and toss together. Garnish with basil, Parmesan cheese, sesame seeds, and serve with a big salad and french bread.