Shrimp Scampi with Garlicky Miso Butter

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Ingredients

  • 8 ounces uncooked vermicelli or thin spaghetti
  • 3 tablespoons unsalted butter 
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, finely chopped (about 2 tablespoons)
  • 2/3 cup dry white wine
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons white miso
  • 1 pound peeled and deveined raw large shrimp, tail-on
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

  1. Bring a large pot of water to a boil over high. Add pasta; cook according to package directions for al dente. Reserve 3/4 cup pasta cooking liquid. Drain pasta.
  2. While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat; sprinkle evenly with parsley, and serve immediately.

Source: Food and Wine – Shrimp Scampi with Garlicky Miso Butter