Miso Calabrian Chili Shrimp Pasta

This miso and Calabrian chili pasta is a delicious fusion of Italian and Japanese flavors. It's spicy and full of umami!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk together the soy sauce, white miso, Calabrian chili paste, and sugar. Set aside.

Step 2

If using frozen shrimp, thaw and pat dry. Season generously with white pepper and salt.

Step 3

In a large high-rimmed sauté pan, melt 2 tbsp butter over medium heat. Add the shrimp and cook for 3 minutes. Flip and cook for another 2-3 minutes until cooked through. Transfer to a plate and set aside.

Step 4

Cook the linguine according to package instructions. Reserve about 1 cup of hot pasta water.

Step 5

Meanwhile, in the same sauté pan, add another tbsp of butter. Melt over medium heat. Add the minced garlic and cook for 2 minutes, stirring often.

Step 6

Pour in the sauce from Step 1. Stir to combine and cook for 3 minutes, stirring often. Pour in about 1/4 cup of the reserved pasta water and scrape up any stuck bits from the bottom of the pan.

Step 7

Transfer the cooked linguine to the sauté pan. Add the remaining tbsp of butter, parmesan cheese, and about a 1/2 cup of the reserved pasta water. Toss until everything is well combined. Add additional pasta water as needed to reach the desired consistency. Add back the cooked shrimp and toss to combine.

Step 8

Serve immediately with additional parmesan cheese, torn basil, and a drizzle of hot Italian chili oil as desired.

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