Tomato Miso Shrimp Pasta

½ lb shrimp, peeled and deveined

1 clove garlic, sliced

1 tbsp olive oil

1 tbsp butter

Miso Pomodoro Sauce

1 tablespoon olive oil

1 tablespoon butter

4 cloves garlic, sliced

2 teaspoons Italian seasoning

2 tablespoons miso paste (mild white or yellow miso works)

1/4 cup pasta water

1 28 oz can of crushed tomatoes

1 tomato, diced

1 tsp kosher salt

red chili pepper (optional)

handful basil leaves, torn

12 oz capellini or spaghetti noodles, cooked and drained

  1. In a skillet, heat up the butter and olive oil until melted then add the garlic. Cook for a minute until fragrant and then add the shrimp. Season with salt and pepper; cook each side for about a minute or two until opaque. remove and set aside.

  2. Cook your pasta and drain. Save some of the pasta water for later.

  3. In the same pot you cooked the shrimp in, add the olive oil and butter and let it get hot. Add the remaining garlic and cook again until it's lightly golden brown.

  4. Add the Italian season and stir for a minute to open up the aroma, then add the crushed tomatoes, pasta water, miso paste, and diced tomato. Mix well until the miso paste dissolves and then let the sauce simmer for 5-10 minutes, covered.

  5. Remove the lid and season with some salt and chili pepper if you like.

  6. Add the cooked pasta, basil leaves, and shrimp back in. Serve and enjoy!

Dzung