Shrimp Scampi with Miso Butter Sauce

Course: Main

Cuisine: American

Keyword: Easy, Fusion, Seafood, World Cuisine

Prep Time: 10

Cook Time: 10

Servings:

Calories: 480kcal

Author: Marilyn

Classic shrimp scampi is garlic, butter, white wine, and lemon. I add white miso to the sauce here. It dissolves into the wine and you cannot see or taste it as miso. What it does do is make the sauce taste richer and more complete than the original.

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Ingredients

1 lb 16/20 count shrimp peeled and deveined
8 oz linguine or spaghetti
3 tablespoons unsalted butter divided
2 tablespoons olive oil
6 garlic cloves thinly sliced
2 tablespoons white miso paste
½ cup dry white wine or low-sodium chicken broth
2 tablespoons fresh lemon juice
¼ teaspoon red pepper flakes
½ cup pasta water reserved
¼ cup fresh parsley roughly chopped
Kosher salt and black pepper

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Instructions

Cook pasta in well-salted water until just under al dente. Reserve ½ cup pasta water before draining.
Pat shrimp dry. Season lightly with salt and pepper. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high. Sear shrimp about 2 minutes or until they are just beginning to turn from translucent to pink. Transfer the shrimp to a plate and set aside.
Reduce heat to medium. Add remaining butter and garlic to the same pan. Cook 2 minutes until garlic is soft and fragrant but not browned.
Whisk miso into white wine until dissolved. Pour into the pan. Scrape up any browned bits. Simmer 2 minutes until reduced by half.
Add lemon juice, red pepper flakes, and pasta water. Add drained pasta and toss to coat. Return shrimp to the pan. Toss everything together over low heat for 1 minute until the sauce clings to the pasta and the shrimp are pink and heated through.
Serve garnished with parsley.

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