Cut the roots of the enoki mushrooms, separate them into small pieces. Peel the shrimps and clean.

Boil fusilli in boiling water, add salt. Boil for 12 minutes, and 3 minutes before cooked add the shrimp, and just before lifting add the enoki mushrooms and bunashimeji. Once cooked, remove and drain the water. stir well.

Prepare a plate, put fusilli and with other ingredients, add basil leaves and KEWPIE Caesar Salad Dressing according to taste, mix well. Add parmesan cheese or chili powder as topping, serve.