Japanese- Italian Fusion with Studio 5

Ginger Shrimp Pasta

This was probably one of the best assignments I’ve been given since I joined Studio 5 as a food contributor. Really. The best. Japanese- Italian Fusion. It’s a 2020 food trend, that you’ll start to see pop up. But why wait? I’ve created a fantastic recipe you can make at home inspired by my time there.

July 1991 in Japan

When I was 12, almost 13, I was able to travel to Japan with my middle school as an exchange student. I had some of the most amazing memories and I learned so much, being able to experience rural life, school, and how typical families lived. We went to the beach, gathered our own seaweed, traveled around Hokkaido National Park, went to the lake and hiked a volcano, went to school, and did chores around the family farm. It was for sure a highlight of my life.

Hiking the volcano in Japan 1991.

So when this assignment came from Brooke, I literally jumped out of my chair with excitement!!! Japan has a piece of my heart.

Fireworks! Celebrating the 4 th of July.

My kids favorite Italian dish is spaghetti. And I love crispy fried shrimp. Ginger and wasabi are also favorite Japanese flavors, so I whipped this recipe up, and everyone loved it. Hope you love it too.

Up close…..

 Ginger Shrimp Sgaghetti


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, and 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.

Happy dinnertime!

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