Some Japanese Noodles, some Shrimp, and a creamy sauce- Converging Cuisines

Sometimes you have to break away from the ordinary or the normal traditional way of making a dish to get what you are looking for. In this particular instance, I used Japanese Soba noodles but made a dish with a European flare.

Sometimes I like to make rich hearty sauces, however I don’t always want to bog it down with some form of heavy pasta. In this particular case while rummaging through the cabinets, I came across a package of these Japanese Soba noodles. These turned out to be a good choice for numerous reasons- they were nice, light, and thin, and also they only had to be in boiling water for about 6 minutes and they were done.


For meal prep, I started by peeling the shrimp and asparagus and then tossed the shrimp in first with some clarified butter, salt, pepper, lemon juice, coriander seeds, and chopped basil leaves. Partway through I then added the asparagus and cooked until tender. This combination I then put on the side until further use.


The sauce was rather quick, rather simple. A base of heavy cream, I then thinly cut up some Asiago and after making it into small cubes I tossed it in the heavy cream. I also added some lemon juice, cracked peppercorn, capers, and smoked ham (cut into very small pieces)- used the ham almost in the sense as some recipes call for anchovies where its just to add that salty flavoring but here also a little smokiness.

Proceeded to cook on medium heat until it started to thicken up a little bit all while stirring. At this point, I then added into the mix the shrimp and asparagus combination and cooked for a few more minutes until everything was hot. Then Put some noodles on the plate, scooped some of the combination on top and used a spoon to add some extra sauce.




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