Miso Lime Shrimp Pasta

2 servings

25 min

Pan-seared shrimp with fettuccine cooked directly in a miso-cream sauce, finished with lime and Parmesan.

340 g shrimp, raw, peeled and deveined	Sear shrimp 1–2 min per side, season with salt & pepper	Remove shrimp, set aside	Return shrimp & juices, add Parmesan, scallion greens & lime	Stir until glossy, adjust seasoning with salt & pepper
1–2 tbsp butter	Melt butter in large skillet over medium-high heat
225 g pasta (fettuccine or any shape), dried	Add pasta, pour in water, stir to loosen browned bits	Simmer, stirring occasionally, until pasta tender & liquid reduced by half
360 ml water, plus more if needed
180 ml heavy cream	Add cream & miso, stir until smooth	Warm gently 1–2 min without boiling
1 1/2 tbsp white miso paste
3 cloves garlic, minced	Lower heat to medium, cook garlic & scallion whites 20–30 sec
2–4 green onions, whites thinly sliced
2 tbsp butter
25 g Parmesan cheese, finely grated
2–4 green onions, greens thinly sliced
Lime juice, from 1/2 lime
Salt, kosher salt
Black pepper

Read left to right — each column combines what's behind it.