Shrimp Scampi with Garlicky Miso Butter
White miso adds briny depth to this weeknight favorite.
Nutrition Information
- Calories: 191 kcal
- Carbohydrates: 11g
- Protein: 5g
- Potassium: 368mg
- Fiber: 9g
- Sugar: 10g
Ingredients:
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8 ounces uncooked vermicelli
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3 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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6 garlic cloves, finely chopped (about 2 tablespoons)
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2/3 cup dry white wine
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3/4 teaspoon kosher salt
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1/4 teaspoon crushed red pepper
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3 tablespoons white miso
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1 pound peeled and deveined raw large shrimp, tail-on
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1/4 cup chopped fresh flat-leaf parsley
Instructions:
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Bring a large pot of water to a boil over high. (Do not season water with salt — see Notes From the Food & Wine Test Kitchen.) Add pasta; cook according to package directions for al dente. Reserve 3/4 cup pasta cooking liquid. Drain pasta.
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While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and crushed red pepper; cook, stirring occasionally, until reduced by half, about 3 minutes. Whisk in miso until mostly dissolved, about 30 seconds. Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
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Add drained pasta and 1/4 cup reserved cooking liquid to skillet; toss well to coat. Stir in additional cooking liquid as needed to loosen and create a glossy sauce. Remove from heat; sprinkle evenly with parsley, and serve immediately.
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