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Haylie Duff's 20-Minute Chile Miso Pasta with Shrimp

SERVINGS
4
RATE THIS RECIPE
(149)
Shrimp pasta
Shrimp pastaNathan Congleton / TODAY
SERVINGS
4
RATE THIS RECIPE
(149)

Ingredients

  • 1 pound pasta
  • 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon chile flakes
  • 2 tablespoons white miso paste
  • 1/2 pound (21 to 25 pieces) medium shrimp, peeled, cleaned and tail on
  • 1/8 cup parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • Chef notes

    Haylie Duff, actress and host of Cooking Channel's Haylie's America, loves to cook up satisfying dishes like this one for her friends and family. Give it a try!

    Preparation

    1.

    Cook pasta in a large pot of boiling water until al dente, according to package instructions. Reserve 1 cup of pasta water.

    2.

    While the pasta is cooking, in a large saute pan, melt the butter over medium heat. Stir occasionally until it turns lightly brown and smells nutty, about 3 to 5 minutes. Add the chile flakes and stir. Lower the heat and add miso paste. Whisk until fully incorporated into the butter, then add 1/4 cup of pasta water and whisk until fully incorporated. If more water is needed, add one tablespoon at a time. Toss in the shrimp and saute for 2 to 3 minutes, or until the shrimp is cooked and pink. Turn heat to low.

    3.

    Drain the pasta and add it to the sauté pan with the miso mixture. Add another 1 tablespoon of the pasta water, if needed. Add the parsley, salt and pepper. Gently toss until the pasta is coated with the miso sauce and the shrimp is warm, about 2 minutes. Serve immediately.