Fettuccine wit Creamy Miso Butter Shrimp Recipe

Ingredients

• Fettuccine (dried): 200g (7 oz)

• Shrimp: 400g (1 lb), peeled and deveined

• Miso paste: 20g (1 tablespoon, white or yellow)

• Unsalted butter: 75g (5 tablespoons), divided

• Garlic: 4 cloves, minced (12g)

• Chicken stock powder: 5g (1 teaspoon)

• Water: 120ml (½ cup)

• Lemon juice: 15ml (1 tablespoon, plus extra wedges for serving)

• Heavy cream: 120ml (½ cup)

• Maple syrup: 10ml (2 teaspoons)

• Everything But the Bagel Seasoning: 6-8g (1 ½ - 2 teaspoons)

• Salt and black pepper: to taste

Instructions

Step 1: Cook the Fettuccine

1. Bring a large pot of salted water to a boil.

2. Cook 200g (7 oz) of fettuccine until al dente, according to package instructions.

3. Reserve 120ml (½ cup) of pasta water before draining. Set the pasta aside.

Step 2: Sear the Shrimp

1. Pat the shrimp dry and season lightly with salt and black pepper.

2. Heat 15g (1 tablespoon) of butter in a large skillet over medium-high heat.

3. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and slightly golden. Remove and set aside.

Step 3: Make the Miso Butter Sauce

1. Lower the heat to medium and melt the remaining 60g (4 tablespoons) of butter in the skillet.

2. Add the minced garlic and sauté for 30 seconds until fragrant.

3. Stir in 20g (1 tablespoon) of miso paste, whisking until fully dissolved into the butter.

Step 4: Build the Sauce

1. Dissolve 5g (1 teaspoon) of chicken stock powder in 120ml (½ cup) of water and pour it into the skillet.

2. Add 15ml (1 tablespoon) of lemon juice and 10ml (2 teaspoons) of maple syrup. Simmer for 2-3 minutes to reduce slightly.

3. Pour in 120ml (½ cup) of heavy cream and stir to combine.

4. Let the sauce simmer gently for 2-3 minutes until thickened slightly. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.

Step 5: Combine Pasta and Shrimp

1. Add the drained fettuccine to the skillet and toss to coat in the sauce. Add more reserved pasta water, 1 tablespoon at a time, if needed for extra sauciness.

2. Return the shrimp to the skillet and toss gently to combine.

Step 6: Garnish and Serve

1. Sprinkle 6-8g (1 ½ - 2 teaspoons) of Everything But the Bagel Seasoning over the pasta and shrimp.

2. Serve immediately with extra lemon wedges on the side.