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
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!