Find all the Secrets from an Asian Mama’s Kitchen in Mama Noi’s FIRST EVER cookbook. Order Now

Find all the Secrets from an Asian Mama’s Kitchen in Mama Noi’s FIRST EVER cookbook. Order Now

Creamy Miso Garlic Prawn Linguine

Another winning pasta recipe that celebrates the union of garlic and shrimp, this creamy miso garlic prawn linguine is a must-try dinner that’s quick and easy, making it ideal for busy weeknights.

10 minutes
20 minutes

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

  • Step 1

    Combine the parsley and coriander in a small bowl and set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Notes

    – 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.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 4.7 out of 5
4.7 out of 5 stars (based on 3 reviews)
Very good33%
April 7, 2023

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!

March 10, 2023

Amazing recipe

The pasta taste amazing and super easy to make. Will definitely keep it and make for my next party!

March 8, 2023

Miso Garlic Prawn Pasta

Simple to cook and tasty. I felt it needed more miso paste and I added 1tsp of cornflower in water. However I’m not the chef here!

The panko topping is sensational!


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