Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly.
2. Prepare the fresh ingredients: Chop the shallots, garlic, red chilies (if using), and basil as indicated in the ‘ingredients’ section. Wash the baby spinach if needed. Use a block grater to grate the Parmigiano Reggiano cheese. Drain and rinse the can of cannellini beans.

Cannellini Bean Sauce Chili Oil Noodles:

1. Cook the shrimp: Heat 1 teaspoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces in the pan. Allow to sear for 1-2 minutes, then flip the pieces and cook for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
2. Cook the noodles: Bring a pot of water to a boil. Once rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake the noodle cakes until the strands loosen and soften – about 1 minute. (If using fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Reserve 1 cup of noodle cooking water, then drain into a colander and set aside.
3. Sauté the aromatics: Melt ½ tablespoon of unsalted butter in the same pan over medium-high heat. Add the shallots and sauté for 40 seconds until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant. Switch off the heat.
4. Make the cannellini bean sauce: To a high-speed blender, add the drained cannellini beans, white miso paste, ricotta, Parmigiano Reggiano cheese, chili oil, and ¾ cup of noodle cooking water. Blend until smooth and creamy, pausing to scrape down the sides of the blender if needed. Transfer the sauce to the same pan you sautéed the aromatics in and set the stove to medium-low heat.
5. Add the cooked noodles and shrimp: Add the cooked udon noodles and shrimp to the pan and mix to combine until everything is evenly coated and the sauce.
6. Add the baby spinach and basil: Stir through the baby spinach and basil until the spinach is just wilted – about 2 minutes. If the sauce thickens too much, add a splash of noodle cooking water and mix to loosen it up.
7. Add the lemon juice: Add 1 tablespoon of lemon juice and mix to combine. Taste and add more lemon juice if you feel it’s needed.
8. To Serve: Divide evenly onto plates or in bowls and garnish with more sliced basil. Serve immediately.