![Shrimp Scampi Vermicelli with Garlicky Miso Butter](https://cdn.statically.io/img/www.foodandwine.com/thmb/-1DrgbTWjpa9co1In0B3BoS8yx0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Shrimp-Scampi-Vermicelli-with-Garlicky-Miso-Butter-FT-RECIPE0124-2b5c03b78b694d858fce439b20144dc1.jpg)
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
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.
Ingredients
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8 ounces uncooked vermicelli
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3 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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6 garlic cloves, finely chopped (about 2 tablespoons)
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2/3 cup dry white wine
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3/4 teaspoon kosher salt
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1/4 teaspoon crushed red pepper
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3 tablespoons white miso
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1 pound peeled and deveined raw large shrimp, tail-on
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1/4 cup chopped fresh flat-leaf parsley
Directions
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Bring a large pot of water to a boil over high. (Do not season water with salt — see Notes From the Food & Wine Test Kitchen.) Add pasta; cook according to package directions for al dente. Reserve 3/4 cup pasta cooking liquid. Drain pasta.
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While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and crushed red pepper; cook, stirring occasionally, until reduced by half, about 3 minutes. Whisk in miso until mostly dissolved, about 30 seconds. Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
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Add drained pasta and 1/4 cup reserved cooking liquid to skillet; toss well to coat. Stir in additional cooking liquid as needed to loosen and create a glossy sauce. Remove from heat; sprinkle evenly with parsley, and serve immediately.
Originally appeared in Food & Wine magazine, December 2023 / January 2024