Ingredients

• 2 tablespoons fish sauce

• 1 tablespoon seasoning sauce (Maggi)

• 1 tablespoon dark sweet soy sauce

• 1 tablespoon grated ginger

• ¼ teaspoon freshly ground black pepper

• 3 tablespoons olive oil

• 1 tablespoon dark sesame oil

• 8 garlic cloves, thinly sliced

• 6 ounces broccolini, cut into 2-inch pieces

• 1 cup thinly sliced shiitake mushrooms, stems removed (about 6 ounces)

• ½ medium yellow onion, sliced

• 1 medium carrot, peeled and julienned

• 1 pound spot shrimp, peeled, deveined, and coarsely chopped Available In Our Premium Subscription Box

• 8 ounces spaghetti, cooked in unsalted water and drained

Directions

MAKE THE SAUCE

In a small bowl, combine fish sauce, seasoning sauce, dark sweet soy sauce, ginger, and black pepper.

MAKE THE STIR-FRY

In a medium skillet with high sides, heat the olive and sesame oil over medium heat until shimmering. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in broccolini, mushrooms, onion, and carrot, and cook, stirring frequently until nearly tender, 10 to 12 minutes. Add shrimp and stir-fry until the shrimp is cooked through and broccolini is tender, about 2 minutes.

COMBINE AND SERVE

Increase heat to medium-high, add the cooked spaghetti and sauce mixture, and cook, tossing, until everything is well-coated and heated through, about 2 minutes. Divide between 2 bowls and serve immediately.

PRO TIPS

PAIR IT UP

Serve a crisp, cold lager like Thai Singha to balance the sweetness of the sauce.

CHANGE IT UP

To double the recipe to serve 4, you’ll need a very large skillet, preferably with tall sides.

LIGHTEN IT UP

Substitute regular soy sauce for the Maggi seasoning sauce. To make sweet dark soy sauce, whisk 1 tablespoon regular soy sauce with 1 tablespoon brown sugar or molasses.

LEVEL IT UP

Add a citrusy zing with a squeeze of lime then garnish with chopped fresh cilantro.