Shrimp Scampi with Garlicky Miso Butter

• total time: 30 minutes

Ingredients

8 ounces uncooked vermicelli

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

6 garlic cloves, finely chopped (about 2 tablespoons)

2/3 cup dry white wine

3/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

3 tablespoons white miso

1 pound peeled and deveined raw large shrimp, tail-on

1/4 cup chopped fresh flat-leaf parsley

Directions

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.

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.

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.

Nutrition

• Calories: 372 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 166 mg
• Sodium: 1362 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 21 g