Ebiko Cream Pasta

Ebiko Cream Pasta is the perfect combination of creamy richness, chewy pasta, and crunchy, flavorful Ebiko (shrimp roe) with a distinct taste of the sea.

Ingredients:

• 2 heaped tbsp ebiko
• Red shrimp: 6-8 pieces
• 2 tablespoons olive oil
• 1/4 cup half and half (half cream, half milk)
• 9 grams Parmigiano Reggiano (grated)
• 200 grams dry spaghetti 1/4 sheet nori (cut into thin strips with scissors, for garnish)
• 3 leaves green shiso (thinly sliced, for garnish)

Directions:

1. Boil the pasta according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).
2. Sauté the shrimp
3. Add a little butter or olive oil to a pan and heat it up. Add the shrimp and sauté with a little salt and pepper until they turn pink and are firm. Remove the shrimp and set aside. Add the olive oil, half and half, and Parmigiano Reggiano and then whisk to combine.
4. When the pasta is done, drain it and then add it immediately to the bowl with the Mentaiko sauce. Toss to coat the pasta evenly.
5. You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso. Sprinkle the ebiko with the garnish