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Miso Shrimp and Vegetable Scampi
Recipes
Miso Shrimp and Vegetable Scampi
8 servings
40 minutes total

Ingredients

  • 1 lb peeled/deveined large shrimp
  • 1 large yellow onion
  • 2 medium carrots
  • 1 medium zucchini squash
  • 6 cloves garlic
  • 0.5 oz fresh chives, divided
  • 2 lemons, for juice
  • 2 oz Parmesan cheese, divided
  • ¼ cup extra-virgin olive oil
  • 5 oz sliced fresh shiitake mushrooms
  • 1 lb spaghetti pasta
  • 6 tablespoons white miso paste
  • 1 cup dry white wine (or vegetable stock)
  • 6 tablespoons unsalted butter
  • 1 teaspoon freshly cracked black pepper

Steps

    1. Thaw shrimp if needed. Bring water to a boil for pasta.
    2. Halve onion, carrots, and zucchini lengthwise, then slice thinly. Slice garlic (2 tablespoons) and chives (4 tablespoons) thinly. Juice lemons (3 tablespoons). Grate cheese finely (½ cup).
    3. Preheat large sauté pan on medium 2–3 minutes. Place oil, onions, carrots, and mushrooms in pan. Cook 8–10 minutes, stirring occasionally, until softened.
    4. Meanwhile, cook and drain pasta following package instructions.
    5. Stir zucchini, garlic, and miso into pan with vegetables. Cook and stir 2–3 minutes until zucchini begins to soften. Add wine and shrimp, bring to a simmer, and cook 3–4 minutes, stirring occasionally, until wine has reduced by three-fourths and shrimp are pink and opaque.
    6. Remove pan from heat; stir in lemon juice, butter, pepper, 2 tablespoons chives, and ¼ cup cheese. Add drained pasta; toss until pasta is evenly coated and butter is melted. Top with remaining 2 tablespoons chives and ¼ cup cheese. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 490, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 85mg, Sodium 1260mg, Total Carb 53g, Fiber 6g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 19g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 6%