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.

Step 8

Add back the cooked shrimp and toss to combine.

Step 9

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

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