Butter Soy Pasta with Prawn and Miso
Japanese inspired Butter Soy Pasta is a new and exciting way to enjoy pasta. It's quick easy and full of savoury goodness, give it a try!
Ingredients
- 350 gm dried spaghetti (or your choice of pasta)
- 2 tbsp olive oil
- 350 gm raw prawns (peeled and deveined) (NOTE 1)
- 50 gm butter (soften)
- 2 tbsp sweet miso (or white miso) (NOTE 2)
- 3 cloves garlic (minced)
- ¼ cup thinly sliced spring onions (scallions)
- ⅓ cup dry white wine (NOTE 3)
- ¼ cup light soy sauce (NOTE 4)
- salt and pepper to taste
- 2 tbsp finely chopped parsley
- ⅓ cup freshly grated parmesan cheese
Instructions
- Cook the pasta as per the instructions on the packet but make sure not to overcook it. The pasta should be a little firm when bitten (al dente). Scoop half a cup of pasta water and set aside, then drain the pasta using a colander. Rinse the pasta quickly with cold water and leave it in the colander so any excess water can drip off the pasta whilst making the sauce.
- In a small bowl mix whisk together the butter and the miso until smooth, it's okay if it's a little lumpy.
- Heat a tablespoon of oil in a deep large frying pan over high heat. Add in the prawns and sear them on each side for 30 seconds. Transfer the prawns onto a plate and set aside.
- In the same frying pan, heat the remaining oil over medium to high heat. Add in garlic and spring onions, stir to cook for a minute or until fragrant. Add in the miso and butter, stirring quickly. Once it bubbles and in the wine. Cook until the alcohol smell dissipates, then add in the soy sauce, prawns and pasta. Cook until the pasta has heated through. If it looks a little dry, splash in a tablespoon or more of pasta water to loosen it up. Taste the pasta and add salt or pepper if needed. Give it a stir through and take the pan off the heat. Add in the parmesan and cheese and stir it through the pasta.
Notes
(NOTE 1) Prawns - any size or variety of raw prawns will work. Peel and devein the prawns prior to use. For convenience, I defrosted frozen prawns that were already peeled and cleaned.
(NOTE 2) White miso (or sweet miso) is a Japanese seasoning produced by fermenting soybeans. The darker the miso, the intense and salty the flavour is. Red and brown miso will work, but you would only need half of the amount called for in this recipe. Miso paste is available at most supermarkets or at an Asian grocery store.
(NOTE 3) Dry white wine is lower in sugar levels than other varieties of white wine. Sauvignon Blanc, Chardonnay and Pinot Grigio are popular dry white wine varieties.
(NOTE 4) Light soy sauce or regular soy sauce but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
Leftovers - Allow the pasta to cool completely at room temperature. Transfer the pasta into a sealed container and refrigerate, it'll be good for up to 3 days.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 622kcalCarbohydrates: 71gProtein: 29gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 144mgSodium: 1848mgPotassium: 408mgFiber: 4gSugar: 4gVitamin A: 780IUVitamin C: 5mgCalcium: 182mgIron: 2mg