Creamy Miso Pasta with Shrimp

This Creamy Miso Pasta with Shrimp is quick and easy to make in 30 minutes and full of the BEST savory umami flavors! Perfectly cooked pasta, seasoned and seared juicy shrimp, shiitake mushrooms and baby spinach come together in a heavenly miso butter cream sauce! This dreamy pasta dish is Japanese-Italian fusion comfort food at its best!

📝 Ingredients

• 10.6 ounces / 300 grams peeled and deveined Shrimp or Prawns (frozen weight, 10-14 pieces if using size 16/20) – thawed and rinsed thoroughly
• 3/4 teaspoon Cajun Seasoning (note 1)
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon freshly cracked Black Pepper
• 1/4 teaspoon ground Cayenne (omit for milder flavor or substitute regular ground paprika)
• 1 teaspoon Extra Virgin Olive Oil, for cooking
• 3 small / 38-40 grams Asian Red Shallots (or use regular shallot/eschalot or red onion) – finely chopped
• 4-5 / 25 grams Garlic cloves – minced
• 3 pieces / 60 grams Asian Brown Mushrooms (I used shiitake, or use any other mushrooms of choice – note 2)
• 2 cups / 66 grams Baby Spinach
• 5 ounces / 140 grams Fusilli Lunghi Bucati pasta (or other noodle-type pasta – note 3)
• 25 grams / 1/4 cup freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
• 1 tablespoon / 14 grams Unsalted Butter
• 1/2 tablespoon Extra Virgin Olive Oil
• 1 tablespoon / 17 grams White Miso Paste (note 4)
• 7 fluid ounces / 200ml Cooking Cream (20% fat – note 5)
• 1/2 teaspoon Kosher Salt, to taste (note 6)
• 1/2 teaspoon freshly cracked Black Pepper
• 1/2 teaspoon Italian Seasoning
• 1 teaspoon dried Thyme
• 1/4 – 1.5 teaspoon Crushed Red Pepper Flakes, to taste (note 7*)
• 1/4 – 1 teaspoon ground Cayenne, to taste (note 7*)
• 1/2 tablespoon Sherry Vinegar (substitute with 1 teaspoon white wine vinegar – note 8)
• To Serve: sliced Fresh Basil or chopped fresh Parsley

👨‍🍳 Instructions

1. 1--- Prep: ---
2. 2Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and add to bowl. Season with Cajun seasoning, kosher salt, black pepper and ground cayenne. Mix to coat and set aside.
3. 3Prepare the fresh ingredients: Chop/slice the shallot, garlic, mushrooms as indicated in the ‘ingredients’ section. Use a block grater to grate the Parmigiano Reggiano cheese. Measure out the cooking cream in a measuring cup.
4. 4--- Creamy Miso Pasta with Shrimp: ---
5. 5Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve 1 cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
6. 6Sear the shrimp: Heat 1 teaspoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the seasoned shrimp and spread out the pieces in the pan. Allow to sear for 1-2 minutes, then flip and cook the other side for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
7. 7Sauté the aromatics: In the same pan, heat 1 tablespoon unsalted butter and ½ tablespoon of extra virgin olive oil over medium-high heat. Add the shallots and garlic and sauté for a minute or until starting to soften.
8. 8Sauté the mushrooms: Lower the heat to medium and add the sliced mushrooms. Sauté for 3-4 minutes, until starting to soften and develop color.
9. 9Add the miso paste and deglaze: Add the white miso paste and ¼ cup of reserved pasta water. Mix to combine until the miso paste breaks down and the water reduces. The mixture will be thick and light brown.
10. 10Pour in cream and add spices: Lower the heat and pour in the cooking cream. Stir in all the seasonings and spices – the kosher salt, black pepper, Italian seasoning, dried thyme, crushed red pepper flakes and ground cayenne.
11. 11Add the cheese and sherry vinegar: Add the freshly grated Parmigiano Reggiano cheese and sherry vinegar. Mix until the cheese has melted and the sauce starts to thicken. Taste and adjust seasoning if needed.
12. 12Add the pasta and shrimp: Add the cooked pasta and shrimp. Mix well to combine.
13. 13Mix in the baby spinach: Add the baby spinach and 2 tablespoons of the reserved pasta water. Mix until just wilted and everything is evenly coated in the sauce. If the sauce looks too thick, add more pasta water and mix until your desired consistency is reached. Switch off the heat.
14. 14Serve: Divide evenly onto plates and garnish with sliced fresh basil or chopped fresh parsley. Serve immediately.