Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, quick & easy spring cabbage and sakura shrimp pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Quick & Easy Spring Cabbage and Sakura Shrimp Pasta is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Quick & Easy Spring Cabbage and Sakura Shrimp Pasta is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we have to prepare a few components. You can cook quick & easy spring cabbage and sakura shrimp pasta using 11 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Quick & Easy Spring Cabbage and Sakura Shrimp Pasta:

1. Prepare 200 grams Pasta of your choice
2. Take 1 tsp Salt
3. Make ready —–Filling Ingredients—–
4. Take 2 tbsp Pure olive oil
5. Get 1 pinch Sakura shrimp
6. Get 3 leaves Cabbage
7. Prepare 1 pinch Shio-kombu
8. Get —–Finishing Touches—–
9. Make ready 1 tbsp Extra virgin olive oil
10. Take —–Trick Item—–
11. Take 1 tbsp Bonito flavored soup stock powder

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Instructions to make Quick & Easy Spring Cabbage and Sakura Shrimp Pasta:

1. While the water comes to a boil, prepare the cabbage! Only remove the tough looking stem from the cabbage, as seen in the photo.
2. Cut the cabbage into triangles. Cutting into triangles will help it cook evenly and the leaves will naturally round out with the heat.
3. After the cabbage has been cut, heat some oil in a frying pan and cook on medium heat!
4. Add 2-3 cm of water to the pan and cover with a lid!
5. This is how they should look. When the cabbage is cooked, it brings out the sweetness and tastes so good~ Remove the cabbage onto a separate plate.
6. This is the point to the pasta this time! Add 1 teaspoon of salt and 1 tablespoon of bonito soup stock granules to the boiling water! The flavor of the water will be absorbed by the noodles.
7. Adjust the heat so that the water is gently boiling. Boil the noodles 2 minutes shorter than recommended on the package.
8. Heat the pure olive oil in a frying pan. Cook the sakura shrimp on low heat until fragrant.
9. Add 1 ladle of the boiling pasta water and the shio-kombu. Mix it together at this point.
10. Drain the pasta, save the water. Once the pasta has cooked, add it to the frying pan directly from the water. Since they will be cooked some more in the frying pan, it's okay if the noodles are a little hard still.
11. Add the cabbage.
12. Stir it around and around. At this point, add some boiling pasta water bit by bit as needed to make the noodles al dente.
13. Drizzle with extra virgin olive oil, blend it in, and it's done.
14. I used this recipe for the pasta. This is used as a reference so please take a look. - - https://cookpad.com/us/recipes/147390-no-fail-3-easy-points-for-easy-aglio-e-olio
15. Twice Cooked Pork Pasta. - - https://cookpad.com/us/recipes/147416-pasta-with-spring-cabbage-and-twice-cooked-pork
16. I also have a popular recipe for mentaiko pasta! - - https://cookpad.com/us/recipes/147302-foolproof-easy-mentaiko-pasta
17. And a Carbonara pasta. - - https://cookpad.com/us/recipes/151784-3-tips-for-easy-carbonara
18. Bolognese that even the kids love. - - https://cookpad.com/us/recipes/157323-3-easy-points-for-successful-pasta-bolognese

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