Shrimp Scampi with Garlicky Miso Butter

This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in the freezer for quick meals. There’s no searing the shrimp or other fuss: They cook to a lovely, delicate state in just a couple of minutes. Plus, they thaw in a snap if you forget to defrost them ahead of time. Whisking white miso into the sauce not only adds salty umami to contrast the sweetness of the shrimp, but it also thickens the sauce so it clings to the pasta.

Frequently asked questions

What is miso?

Miso is a fermented Japanese soy paste. It’s as complex as aged Parmesan and comes in varieties that range from mild to robust, sweetish to very salty, pale beige through yellow to dark red or chocolate brown. Generally, the deeper the color, the deeper the flavor.

How do I devein shrimp? 

Using a paring knife, cut along the back of the shrimp to make a 1/4-inch deep incision to expose the vein (it will look like a dark line). Using the tip of a knife, separate and remove the string-like vein. Repeat the process with the remaining shrimp, wiping the knife clean in between each shrimp.

Notes from the Food & Wine Test Kitchen

This is the rare occasion when we don't salt the water used to cook the pasta. We're using some of the pasta water in the miso-enriched sauce, so salting the water might tilt the dish too salty. 

Suggested pairing

Reach for a fresh, coastal Italian white, such as Surrau Limizzani Vermentino, with this pasta.