Miso Lime Shrimp Pasta
Creamy fettuccine tossed with seared shrimp, white miso cream sauce, scallions, and a bright finish of lime.
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Servings: 2 servings
Ingredients
Shrimp
- 12 oz Shrimp raw, peeled and deveined
- Salt kosher salt
- Black pepper
- 1–2 tbsp Butter
Pasta
- 8 oz Pasta: Fettucce dried (recommended), though any shape works
- 1 1/2 cups Water plus more if needed
Miso Cream Sauce
- 3/4 cup Heavy cream
- 1 1/2 tbsp White miso paste
Aromatics & Finish
- 3 cloves Garlic minced
- 2–4 Green onions thinly sliced, whites and greens separated
- 2 tbsp Butter
- 1/4 cup Parmesan cheese finely grated
- Lime juice juice of 1/2 lime
Instructions
Sear the Shrimp
- Heat a large skillet over medium-high heat and melt the butter.
- Add the shrimp in a single layer and season with salt and black pepper.
- Sear for 1–2 minutes per side until just cooked through.
- Remove the shrimp from the pan and set aside.
Cook the Aromatics
- Lower the heat to medium.
- Add the scallion whites and minced garlic to the pan.
- Stir for 20–30 seconds until fragrant, being careful not to brown the garlic.
Cook the Pasta
- Add the dried fettucce directly to the pan.
- Pour in the water, stirring to loosen any browned bits from the pan.
- Bring to a gentle simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid has reduced by about half.
Build the Miso Cream Sauce
- Lower the heat slightly.
- Add the heavy cream and white miso paste to the pan.
- Stir until the miso fully dissolves and the sauce becomes smooth and cohesive.
- Let the sauce gently warm and thicken for 1–2 minutes without boiling.
Finish the Dish
- Return the shrimp and any accumulated juices to the pan.
- Add the grated Parmesan, green onion greens, and lime juice.
- Stir until the sauce is glossy and coats the pasta evenly.
- Taste and adjust seasoning with black pepper or a pinch of salt if needed.
Notes
- White miso is essential—darker miso can overpower the cream.
- Cooking the pasta directly in the pan lets it absorb the miso flavor.
- Avoid boiling once the cream is added to prevent the sauce from separating.
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