Go Back
–+ servings

Miso Lime Shrimp Pasta

Creamy fettuccine tossed with seared shrimp, white miso cream sauce, scallions, and a bright finish of lime.
Print
Total Time: 15 minutes
Servings: 2 servings

Equipment

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

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.