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