Chile-Miso Pasta with Lobster and Shrimp
Chile-Miso Pasta with Lobster and Shrimp
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 586
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 161
- Sodium
- 546
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 586
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 161
- Sodium
- 546
- Total: 25 min
- Active: 25 min
Ingredients
1 pound squid ink fusilli pasta
1 stick (8 tablespoons) unsalted butter
1 teaspoon chile flakes
2 tablespoons white miso paste
1/2 pound medium (21/25) shrimp, peeled and cleaned, tail on
1 lobster (1 to 1 1/2 pounds), cooked, meat coarsely chopped
1/8 cup finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to the package instructions. Reserve 1 cup of the pasta water.
- Meanwhile, melt the butter in a large saute pan over medium heat, stirring occasionally. Let the butter cook until it turns light brown and smells nutty, 3 to 5 minutes. Stir in the chile flakes. Lower the heat, add the miso paste, and whisk until fully incorporated into the butter. Add 1/4 cup of the reserved pasta water. Toss in the shrimp and saute until cooked through and pink, 2 to 3 minutes. Turn the heat to low.
- Drain the pasta and add it to the saute pan. Add another tablespoon or more of pasta water, if needed. Toss in the lobster, parsley and 1/2 teaspoon salt and pepper, and gently toss until the pasta is coated with miso sauce and the lobster is warm, about 2 minutes. Serve immediately.
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