Kabocha Squash and Shrimp Cream Udon recipe - ingredients, nutrition and when to eat it
This dish combines sweet kabocha squash and springy shrimp in a creamy sauce, served with udon noodles.
This dish combines sweet kabocha squash and springy shrimp in a creamy sauce, served with udon noodles. Its smooth, savory flavors are a lovely match for a cool autumn evening.
Noodles · 25 minutes to cook
Nutrition (per 540.7g serving): 871.1 kcal · protein 22.6g · carbohydrate 82.1g · fat 50.9g · sodium 688.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the kabocha just until a chopstick can pierce it, so it holds its shape when you mix it in the pan.
Tips: If the sauce is too thick, stir in a tablespoon or two of the water used to cook the udon.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Kabocha squash — 100 g
- Shrimp — 70 g
- Heavy cream — 100 ml
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Garlic — 1 clove
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp