 |
|
||||||||
500g (1 lb) spaghetti
2 tbsp extra virgin olive oil
80g (3 oz) unsalted butter
600g (1 lb 5 oz) peeled & deveined prawns (shrimp)
4 garlic cloves, finely chopped
1 tsp shiro miso paste
½ cup white wine
juice of half a lemon
finely grated parmesan, to serve
Lemon panko pangrattato:
2 tbsp extra virgin olive oil
½ cup panko breadcrumbs*
1 tsp sea salt
3 tbsp finely chopped parsley
3 tbsp finely chopped coriander (cilantro)
zest of 1 lemon
Combine the parsley and coriander in a small bowl and set aside.
To make the lemon panko pangrattato, heat the olive oil in a frying pan over high heat. Add the panko breadcrumbs and salt, and toss for 2–3 minutes or until golden. Stir through 2 tablespoons each of the parsley and coriander (reserve the rest for later), plus the lemon zest.
Bring a large pot of heavily salted water to the boil. While it’s coming to a boil, heat a large frying pan over a medium-high heat.
Once the water is boiling, add the linguine. As the pasta cooks, place the oil and butter in the preheated pan. Before all the butter has melted, add the garlic and cook for half a minute until fragrant – you just want it to soften rather than brown.
Now add the miso paste and use a whisk to stir it into the butter and oil until it’s well incorporated. Next, add the prawns and toss in the mixture for a minute. Add the wine and lemon juice and keep tossing the prawns in the mixture for another minute or until everything is well combined and looks creamy. Turn the heat off and wait for the pasta.
Once the pasta is just al dente, scoop out a cup of pasta cooking liquid and set aside. Transfer the linguine into the prawn and sauce mixture using tongs and turn the heat up to high.
Mix and toss the pasta in the sauce. Then add half a cup of the pasta cooking liquid and continue tossing and mixing for 3–4 minutes or until the sauce has thickened and is creamy and glossy. Toss through the remaining coriander and parsley. Remove from heat and divide among serving bowls. Sprinkle with parmesan and the lemon panko pangrattato and serve immediately.
– Panko breadcrumbs are a type of Japanese-style breadcrumbs that are light and crispy. You’ll find them in most supermarkets as well as Asian grocers.
Amazing flavour!
This is a gorgeous dish! I love watching you cook Marion Grasby, so inspiring!
I was curious about it being called Creamy Miso Garlic linguine made with spaghetti!
The only thing I would say is the volume of the pasta is a lot for 4. The lemon pangratatto was a little too salty, next time I’ll add less salt. Overall, an amazing dish and I can’t wait to make it again!
Amazing flavour!
A delicious dish! I love watching you cook Marion Grasby – so inspiring!!
I felt there was too much pasta for 4 people.
I would add less salt to the pangratatto.
Overall, it was amazing and I can’t wait to make it again!!
Simple and delicious
We came home from watching a movie with our son just absolutely overloaded on popcorn and sweets. I decided to make this anyway, because it was my plan and as I was prepping ingredients I realized the only whole pound of pasta I had was squid ink pasta I splurged on and was saving for another recipe. So I used the squid ink pasta and I am so happy I did! The recipe was probably just as glorious without it, but the squid ink gives a touch of umami and the color is just dramatic and pretty up against the brightly flavored (and colored) toasted breadcrumbs and shrimp.
We were so full from too much pasta but ended up finding room to eat a little bit of this delicious dish. Thanks Marion!