Tomato Miso Pasta with Shrimp
Serves 2
A quick pan sauce of burst cherry tomatoes, shallots and garlic, finished with miso and shrimp, tossed with thin spaghetti.
| prepBring a pot of water to a boil for pasta | |||||
| 60 ml olive oil | Cook tomatoes in oil, season with salt | Add shallots & garlic, cook until soft | Add shrimp, miso, lemon, chilli & pepper | Stir in butter, cook 2–3 min | Toss pasta, pasta water & parsley with sauce |
| 2 pints / 600 g vine cherry tomatoes | |||||
| 2 small shallots, finely sliced | |||||
| 3 cloves garlic, roughly chopped | |||||
| 340 g shrimp, peeled and deveined | |||||
| 1 Tbsp miso | |||||
| 1/4 lemon, juiced | |||||
| 1 tsp red pepper flakes | |||||
| 1 Tbsp butter | |||||
| 2 servings thin spaghetti | Cook pasta until al dente | ||||
| parsley | |||||
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