Umami from kombu,shrimp and butter flavor fill up your palate. Shredded kombu and pasta mixes well to your perfection.
- 2 Kombu kelp
- 3.5 ounces (100g) Spaghetti
- 1 batch Spinach
- 5 Shrimp
- 1/4 Teaspoon Salt
- 1 Teaspoon Butter
- Soak kombu kelp in water till kelp gets soft for 30 minutes.
- Cut kombu into strips and spinach into a bite size.
- Boil Spaghetti.
- Add butter into heated pan and stir-fry spinach and shrimp.
- Once shrimp turns red, add spaghetti and kombu and mix well.