Creamy Miso Chili Pasta with Garlic Shrimp
Creamy Miso Chili Pasta with Garlic Shrimp
Ingredients
For the Garlic Shrimp
- 12 large shrimp, peeled and deveined
- 6 garlic cloves, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
For the Creamy Miso Chili Pasta
- 1 teaspoon red pepper flakes
- 1 tablespoon gochujang, or 1 tablespoon tomato paste
- 6 ounces spaghetti or linguine
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1/2 cup Parmesan cheese, finely grated
- 1/4 cup fresh basil, torn
- 1 tablespoon chili oil, for finishing
Instructions
- 1
Ensure the large shrimp are peeled and deveined, and mince the garlic cloves.
⏱️ 5 min
- 2
In a large pan or Dutch oven, melt the butter and olive oil over medium-high heat. Add the shrimp and cook until they turn pink, about 1 to 2 minutes per side. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min
- 3
To the same pan, add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
⏱️ 1 min
- 4
Stir in the gochujang (or tomato paste, if using).
⏱️ 1 min
- 5
Pour in the chicken broth and heavy cream. Bring the mixture to a boil.
⏱️ 3 min
- 6
Reduce the heat to a simmer. Whisk in the white miso paste and soy sauce until well combined.
⏱️ 2 min
- 7
Add the spaghetti or linguine directly into the simmering sauce. Break the spaghetti in half if needed to fit the pan. Cook until the pasta is al dente, stirring occasionally to prevent sticking and ensure it cooks evenly in the sauce. This will take approximately 8-10 minutes, depending on the pasta.
⏱️ 10 min
- 8
Stir in the finely grated Parmesan cheese until melted and incorporated into the sauce.
⏱️ 1 min
- 9
Return the cooked shrimp to the pan with the pasta and sauce. Stir in the fresh torn basil.
⏱️ 2 min
- 10
Plate the creamy miso chili pasta with garlic shrimp and drizzle with chili oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Miso Chili Pasta with Garlic Shrimp
For the Garlic Shrimp
- 12 large shrimp, peeled and deveined
- 6 garlic cloves, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
For the Creamy Miso Chili Pasta
- 1 teaspoon red pepper flakes
- 1 tablespoon gochujang, or 1 tablespoon tomato paste
- 6 ounces spaghetti or linguine
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1/2 cup Parmesan cheese, finely grated
- 1/4 cup fresh basil, torn
- 1 tablespoon chili oil, for finishing
Instructions
- 1
Ensure the large shrimp are peeled and deveined, and mince the garlic cloves.
⏱️ 5 min - 2
In a large pan or Dutch oven, melt the butter and olive oil over medium-high heat. Add the shrimp and cook until they turn pink, about 1 to 2 minutes per side. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min - 3
To the same pan, add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
⏱️ 1 min - 4
Stir in the gochujang (or tomato paste, if using).
⏱️ 1 min - 5
Pour in the chicken broth and heavy cream. Bring the mixture to a boil.
⏱️ 3 min - 6
Reduce the heat to a simmer. Whisk in the white miso paste and soy sauce until well combined.
⏱️ 2 min - 7
Add the spaghetti or linguine directly into the simmering sauce. Break the spaghetti in half if needed to fit the pan. Cook until the pasta is al dente, stirring occasionally to prevent sticking and ensure it cooks evenly in the sauce. This will take approximately 8-10 minutes, depending on the pasta.
⏱️ 10 min - 8
Stir in the finely grated Parmesan cheese until melted and incorporated into the sauce.
⏱️ 1 min - 9
Return the cooked shrimp to the pan with the pasta and sauce. Stir in the fresh torn basil.
⏱️ 2 min - 10
Plate the creamy miso chili pasta with garlic shrimp and drizzle with chili oil before serving.
⏱️ 1 min