I am a typical pasta eater. I love my spaghetti, my lasagna, and my angel hair noodles! But once in a while, when I think I know everything about the pasta world, I am surprised once more with another new Japanese delicacy, the shrimp pasta.

I know shrimp in pasta dishes is not a new idea nor is unfamiliar in the rest of the world. However, in Japan, shrimp pasta is unique, widely attractive and absolutely delicious. The most notable difference is many neighborhood shops carry pasta dishes.

Pasta is also readily available and abundant in many Japanese restaurants. With noodles being a staple in the community it entices customers to come to your restaurant with an appetizing noodle dish!

As an American, I am familiar with two styles of pasta. These pastas are the traditional red and white sauces. Usually, the toppings can be the same but are limited to meatballs, seafood or cheese.

Although shrimp is a common seafood ingredient, it is usually reserved and priced much more as a solo dish. However, what Japan offers with shrimp pasta is when it’s paired with all sorts of other flavors and tastes.

My meal at PRONTO

There are many cafes nearby my train station, however, there is a cafe chain called PRONTO. It features very prominent quick bites, drinks and snacks for every type of customer. This is where I first discovered their new pasta line up and was curious to try one of their featured pastas.

This week I tried a new flavor called Genovese sauce spaghetti with shrimp and avocado. As strange as this title may sound, it was absolutely delicious. The texture was consistent with an American white sauce pasta and the taste was cut with Japanese sweet basil.

The noodles were al dente and seasoned well while having an earthy smell from the pesto. The avocado gave a playful surf and turf feel and the sprinkled grated cheese gave a touch of Genovese.

The dish was not greasy nor overly oily and had a nice finish. At a price of 740yen, this dish was a steal! If I would've changed anything, it may have been to eat less and to eat the Cod-Roe Butter Sauce Spaghetti (サーモンノタラコバター). I do not think I will ever see Cod-Roe on a pasta in the United States.

To wrap up, I have become a much bigger fan of the Japanese spaghetti world and all the flavors that come with it.

Although I do have my American go-to dishes, its stands a pale comparison to my newfound love for Japanese pasta, spaghetti toppings and shrimp in all of these dishes, and not just the seafood ones. No matter which you choose, these pasta swimmers are winners for every lunchtime or dinner occasion.

I will continue to find new shrimp dishes that are eye-catching and will be sure to share my new love with all friends, family, and visitors alike.