Scampini Spaghettini A La Japonaise – a delicious recipe with spaghettini, roma tomatoes, green onions, garlic, gingerroot, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In 1 tbsp of olive oil saute garlic, chopped green onion whites, ginger and tomatoes till soft. Season with salt and fresh ground pepper. Boil pasta.
2
Add Prawns and continue cooking till prawns are half way cooked.
3
Once pasta is cooked to al dente rinse in hot water to remove any starch. Grandma Uyeno usually agitates the noodles by hand while rinsing to ensure the noodles are free of starch and will not stick together.
4
The noodles are then transferred into a large skillet or better yet a wok with another tbsp of olive oil. Heat should be medium-low so that the pasta doesn't burn.
5
Add the sauteed prawn mixture and toss with the pasta to ensure all the flavours are well distributed.
6
Serve with fresh basil and your favourite grated hard Italian cheese.
382
kcal
Calories
9
g
Fat
41
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 600 g spaghettini, 4 -5 roma tomatoes (de-seeded & diced), 4 -5 green onions (only the white part), 500 g tiger shrimp (30-40 prawns), and more.
Yes, Scampini Spaghettini A La Japonaise falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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