This video covers the full tutorial of making Asian fusion pasta with garlic shrimp and pollack roe (Mentaiko).

The recipe is inspired by many others available on Youtube but with a different method of applying butter to the dish to bring out extra Umami and flavor bomb.

Ingredients (2 Servings)

Shrimp (16-20 or bigger) 6ea
Garlic 12 cloves
Garlic, minced 1 tsp
Scallion, rounds 1 Tbsp
Butter 50 g
Pollack Roe (Mentaiko) 2 Tbsp
Dry Pasta (Spaghetti) 200g
Grapeseed oil 4 Tbsp
Korean Chili 2 tsp
Arugula cress garnish
Sesame oil touch
Salt and pepper taste

Directions:
1. Peel and devein shrimp.
2. Slice garlic into thin slices.
3. Peel off the membrane of pollack roe and scrape off the eggs
4. Melt butter and mix the warm butter with pollack roe, scallion, and minced garlic
5. Cook pasta in salted boiling water.
6. On a cold pan start cooking garlic slices. When they start turning brown, add Shrimp and cook both sides and set aside.
7. Add 1/2 cup of pasta water and Korean chili powder first to the same pan and bring it to a boil.
8. Add cooked pasta and stir well to coat the noodles with the oil + chili.
9. Add 1 Tbsp of pollack roe butter to the pan and coat the pasta.
10. Plate everything in a bowl with the shrimp and garlic toppings.
11. Garnish and serve.

Enjoy the recipe and happy cooking!!!

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