Creamy Miso Pasta with Shrimp
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This Creamy Miso Pasta with Shrimp is quick and easy to make in 30 minutes and full of the BEST savory umami flavors! Perfectly cooked pasta, seasoned and seared juicy shrimp, shiitake mushrooms and baby spinach come together in a heavenly miso butter cream sauce! This dreamy pasta dish is Japanese-Italian fusion comfort food at its best!
For more umami loaded recipes with miso paste that aren’t miso soup, try my Creamy Mushroom Udon with Chicken, this Brown Butter Miso Pasta, or Spicy Miso Ramen next!
About This Recipe
I have not stopped and won’t stop singing the praises of this Creamy Miso Pasta with Shrimp. Nor will I stop making and eating it!
We have here fusilli lunghi bucati, arguably the most gorgeous pasta known to mankind with its beautiful long curves, perfectly seasoned and seared succulent shrimp, tender and flavorful shiitake mushrooms, and baby spinach drenched in a luxurious, rich and garlicky miso butter cream sauce with savory nutty flavors from Parmigiano Reggiano cheese! Sprinkle with sliced fresh basil or chopped fresh parsley to finish and you have yourself a Japanese-Italian fusion masterpiece!
This comfort food pasta dish is made with simple ingredients and was inspired by my Creamy Mushroom Udon with Chicken. However, instead of a white wine miso cream sauce, I’ve used sherry vinegar to infuse the miso cream sauce with a subtle hint of sweetness and acidity. The result is pure magic.
The best part is this dish is simple enough make on weeknights in 30 minutes, but it’s also great for entertaining and an absolute winner on date night!
Make it tonight, and I’m sure you will love this delicious dish and will be making it over and over again.
Table of contents
Why This Recipe Works
- Quick and easy. It’s ready in about 30 minutes and perfect for any weeknight or occasion!
- Perfect textures. We have al-dente fusilli lunghi bucati, a creamy and silky sauce that’s beautifully seasoned, succulent shrimp all coming together in this fusion masterpiece!
- Luxurious creamy sauce. The miso butter cream sauce is wonderfully rich and savory in flavor even though it’s made from cooking cream (not heavy cream)!
- Massive umami bomb! White miso paste and sherry vinegar add a subtle nutty sweetness and acidity, giving the miso cream sauce explosive umami notes that will make your taste buds sing!
- Customizable. Use a different type of pasta, opt for chicken or assorted seafood, make it gluten-free, vegan/vegetarian, etc.
- Adjustable spice level. While I’ve used lashings of ground cayenne and red pepper flakes, you can use less or omit both for a completely mild, but still sensational and dreamy Creamy Miso Pasta recipe!
Ingredient Notes and Substitutes
- Aromatics: We have Asian red shallots and fresh garlic for the best flavor. Substitute with regular shallots/eschalots or red onion if needed.
- Veggies: I’ve used shiitake mushrooms and handfuls of baby spinach for some greenery. Any type of Asian brown mushrooms or western mushrooms will work. Some good options are oyster mushrooms, enoki (shimeji), cremini, champignon and button mushrooms. Use baby kale or arugula (rocket) if you prefer them to baby spinach.
- Seasoned Shrimp (or prawns): I used peeled and deveined jumbo shrimp (size 16/20) and seasoned them with kosher salt, black pepper, store-bought Cajun seasoning, and ground cayenne. If your Cajun seasoning has salt added already (mine didn’t), use less or skip the kosher salt. While you can use smaller sized shrimp or prawns, I personally love the juicy, sweet flavor in larger sized shrimp! Fresh or frozen works, just thaw first if using frozen.
- White Miso Paste: Also known as shiro miso or kome miso. This fermented Japanese paste is made from soybeans, rice, and sometimes a little barley. It adds a savory depth of flavor and a mild nutty sweetness to the creamy miso butter pasta sauce. Find it in a regular or Asian supermarket, or a specialty Japanese ingredients grocery store.
- Fusilli Lunghi Bucati Pasta: Also known as fusilli col bucco, this is a long, spiraled noodle-type pasta with a hole through the center which allows the sauce to seep in. It’s similar to bucatini which also has a hollow center but fusilli lunghi bucati is coiled/curly like fusilli pasta. Feel free to use any noodle-type pasta or short-cut pasta shape.
- Cooking Cream: I used a cream with 20% fat. Substitute with table cream or light cream (or single cream if you are in the UK). If you prefer a richer sauce, use heavy cream or double cream (35% and up fat).
- Parmigiano Reggiano Cheese (or Parmesan cheese): Use freshly grated cheese from a block, not the pre-shredded bagged variety which has preservatives and anti-caking agents that can cause uneven melting. Freshly grated cheese melts more evenly and always tastes better!
- Sherry Vinegar: The secret ingredient that adds a hint of acidity, sweetness and a nutty flavor to the miso cream sauce! It’s a type of wine vinegar made from sherry wine and is produced in Andalusia, Spain. The best substitute would be white wine vinegar but start with just 1 teaspoon. Alternatively, you can substitute with lemon juice if you prefer not to cook with alcohol or 1 teaspoon balsamic vinegar for a delicious, but sweeter flavored take on this dish.
- Seasonings and spices: Kosher salt, black pepper, dried thyme, Italian seasoning, crushed red pepper chili flakes and ground cayenne. Leave out the latter two or use less for a milder dish.
- Fresh Basil: To garnish at the end. Other fresh herbs like chopped parsley or green onions work too.
Full ingredient list and amounts are in the recipe card below.
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How to Make Creamy Miso Pasta with Shrimp
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing and Reheating Leftovers
- Storing. Store leftovers in a sealed airtight container in the fridge for up to 3 days.
- Reheating. Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water to help loosen up the sauce.
Cook’s Tips
- Adjust spice level to taste. Use less or omit the ground cayenne for seasoning the shrimp. Switch it out for paprika instead. You can also use less (or leave out) the ground cayenne and crushed red pepper flakes in the creamy miso sauce.
- Cook the shrimp in butter. For a richer flavor, cook the shrimp in unsalted butter instead of extra virgin olive oil.
- Lower the heat when cooking the mushrooms. You may be tempted to add more oil or a splash of water as the pan will look a little dry. Be patient and resist doing so as the mushrooms will soften and develop color as they cook and soak up all the butter flavor.
- Double the recipe. This recipe makes enough for 2 adult sized servings but can easily be scaled up. Click the ‘2x’ button in the recipe card below to display double the ingredient amounts to make 4 servings. Use a large skillet to cook if doubling the recipe.
Variations
- Use red miso paste. Red miso has more depth due to being fermented for a longer period than white miso paste. It will give this dish a deeper, richer, and savory umami element that is delicious too. Yellow miso, which is also fermented longer than white miso paste but shorter than red miso, would also be tasty.
- Switch up the protein. Use sliced boneless and skinless chicken thighs (or breasts) or assorted seafood. Some great seafood options would be scallops, calamari, mussels and even shellfish like clams. Check out my popular Cream Sauce Seafood Pasta if you love a good creamy seafood pasta!
- Use Pecorino Romano. It’ll add a sharper, savory flavor.
- Add more cheese. If you prefer a rich cheesy flavor!
- Add more veggies. Snap peas, snow peas, green peas, green beans, sliced and sautéed asparagus, etc.
- Make it vegetarian/vegan: Omit the shrimp and use a vegan butter, dairy-free cream and vegan parmesan cheese. You can add more mushrooms to make the dish substantial or some crispy pan-fried tofu for protein instead. Sliced and seared vegetarian Italian sausage would also be tasty in this dish!
- Make it gluten-free. Use a gluten-free pasta and make sure that the white miso paste you’re using is gluten-free certified. It should be made without barley or wheat.
- Use a different type of pasta. Bucatini, fettuccine, linguini, spaghetti or any other noodle-type of pasta will work – just increase the amount to 5.3 ounces/150 grams. A short-cut pasta shape like fusilli bucati (essentially fusilli with a hole through the middle), penne, or small shells would also be great in this dish. Use 6.3-7 ounces/180-200 grams if using a short-cut pasta shape.
FAQs
White miso paste is typically fermented with wheat and sometimes barley and is usually not gluten-free. However, some brands produce gluten-free white miso paste so check the label if you need this dish to be gluten-free in addition to using a gluten-free pasta.
Fusilli lunghi bucati typically cooks in 10-12 minutes. For this dish, cook until al-dente according to package directions so that the pasta can finish cooking in the sauce.
Look in regular well-stocked supermarkets or order it online from Amazon. Some brands that make fusilli lunghi bucati are De Cecco, Pastificio Liguori, La Molisana. Delallo, Anna, Rustichella d’Abruzzo, Di Martino. Some other brands sell it as fusilli col bucco, which is essentially the same pasta shape.
White wine vinegar would be the best substitute but start with just 1 teaspoon. Or you can use lemon juice if you prefer not to cook with alcohol or 1 teaspoon of balsamic vinegar for a delicious, but sweeter flavored dish.
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Creamy Miso Pasta with Shrimp
This Creamy Miso Pasta with Shrimp is quick and easy to make in 30 minutes and full of the BEST savory umami flavors! Perfectly cooked pasta, seasoned and seared juicy shrimp, shiitake mushrooms and baby spinach come together in a heavenly miso butter cream sauce! This dreamy pasta dish is Japanese-Italian fusion comfort food at its best!
- Prep Time: 12
- Cook Time: 18
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian-inspired
Ingredients
Shrimp:
- 10.6 ounces / 300 grams peeled and deveined Shrimp or Prawns (frozen weight, 10–14 pieces if using size 16/20) – thawed and rinsed thoroughly
- ¾ teaspoon Cajun Seasoning (note 1)
- ¼ teaspoon Kosher Salt
- ¼ teaspoon freshly cracked Black Pepper
- ¼ teaspoon ground Cayenne (omit for milder flavor or substitute regular ground paprika)
- 1 teaspoon Extra Virgin Olive Oil, for cooking
Creamy Miso Pasta:
- 3 small / 38-40 grams Asian Red Shallots (or use regular shallot/eschalot or red onion) – finely chopped
- 4–5 / 25 grams Garlic cloves – minced
- 3 pieces / 60 grams Asian Brown Mushrooms (I used shiitake, or use any other mushrooms of choice – note 2)
- 2 cups / 66 grams Baby Spinach
- 5 ounces / 140 grams Fusilli Lunghi Bucati pasta (or other noodle-type pasta – note 3)
- 25 grams / ¼ cup freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 1 tablespoon / 14 grams Unsalted Butter
- ½ tablespoon Extra Virgin Olive Oil
- 1 tablespoon / 17 grams White Miso Paste (note 4)
- 7 fluid ounces / 200ml Cooking Cream (20% fat – note 5)
- ½ teaspoon Kosher Salt, to taste (note 6)
- ½ teaspoon freshly cracked Black Pepper
- ½ teaspoon Italian Seasoning
- 1 teaspoon dried Thyme
- ¼ – 1.5 teaspoon Crushed Red Pepper Flakes, to taste (note 7*)
- ¼ – 1 teaspoon ground Cayenne, to taste (note 7*)
- ½ tablespoon Sherry Vinegar (substitute with 1 teaspoon white wine vinegar – note 8)
- To Serve: sliced Fresh Basil or chopped fresh Parsley
Instructions
Prep:
- Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and add to bowl. Season with Cajun seasoning, kosher salt, black pepper and ground cayenne. Mix to coat and set aside.
- Prepare the fresh ingredients: Chop/slice the shallot, garlic, mushrooms as indicated in the ‘ingredients’ section. Use a block grater to grate the Parmigiano Reggiano cheese. Measure out the cooking cream in a measuring cup.
Creamy Miso Pasta with Shrimp:
- Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve 1 cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Sear 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 seasoned shrimp and spread out the pieces in the pan. Allow to sear for 1-2 minutes, then flip and cook the other side for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: In the same pan, heat 1 tablespoon unsalted butter and ½ tablespoon of extra virgin olive oil over medium-high heat. Add the shallots and garlic and sauté for a minute or until starting to soften.
- Sauté the mushrooms: Lower the heat to medium and add the sliced mushrooms. Sauté for 3-4 minutes, until starting to soften and develop color.
- Add the miso paste and deglaze: Add the white miso paste and ¼ cup of reserved pasta water. Mix to combine until the miso paste breaks down and the water reduces. The mixture will be thick and light brown.
- Pour in cream and add spices: Lower the heat and pour in the cooking cream. Stir in all the seasonings and spices – the kosher salt, black pepper, Italian seasoning, dried thyme, crushed red pepper flakes and ground cayenne.
- Add the cheese and sherry vinegar: Add the freshly grated Parmigiano Reggiano cheese and sherry vinegar. Mix until the cheese has melted and the sauce starts to thicken. Taste and adjust seasoning if needed.
- Add the pasta and shrimp: Add the cooked pasta and shrimp. Mix well to combine.
- Mix in the baby spinach: Add the baby spinach and 2 tablespoons of the reserved pasta water. Mix until just wilted and everything is evenly coated in the sauce. If the sauce looks too thick, add more pasta water and mix until your desired consistency is reached. Switch off the heat.
- Serve: Divide evenly onto plates and garnish with sliced fresh basil or chopped fresh parsley. Serve immediately.
Notes
- Cajun Seasoning. Some store-bought Cajun seasoning blends come with salt added already and can be quite salty. You may need to use less kosher salt or omit the salt all together for seasoning the shrimp depending on how salty your Cajun seasoning is. If unsure, skip seasoning the cream sauce with kosher salt until after you taste the sauce after melting in the cheese. You can always add more salt if needed.
- Asian Brown Mushrooms. I’ve used shiitake mushrooms but any type of Asian mushrooms or western mushrooms will work. Some good options are oyster mushrooms, enoki (shimeji), champignon, button, and cremini mushrooms.
- Fusilli Lunghi Bucati. Also known as fusilli col bucco, this is a long, spiraled noodle-type pasta with a hole through the center which allows the sauce to seep in. It’s similar to bucatini which also has a hollow center but fusilli lunghi bucati is coiled/curly. Feel free to use bucatini, fettuccine, linguini, spaghetti or any other noodle-type of pasta and increase the amount to 5.3 ounces/150 grams. A short-cut pasta shape like fusilli bucati (essentially fusilli with a hole through the middle), penne, or small shells would work too. Use 6.3-7 ounces/180-200 grams if using a short-cut pasta shape.
- Cooking Cream. I used a cream with 20% fat. Substitute with table cream or light cream (or single cream if you are in the UK). If you prefer a richer sauce, use heavy cream or double cream (35% and up fat).
- White Miso Paste. Also known as shiro miso or kome miso. This fermented Japanese paste is made from soybeans, rice, and sometimes a little barley. It adds a savory depth of flavor and a mild nutty sweetness to the creamy miso butter pasta sauce. Find it in a regular or Asian supermarket, or a specialty Japanese ingredients grocery store.
- Kosher Salt. I used a coarse kosher salt from Redmond Real Salt. It’s less salty than iodized table salt and sea salt. If using either table salt or sea salt, use a little less than the amount specified.
- Crushed Red Pepper Flakes and Ground Cayenne. Adjust the amount to taste depending on your spice level preference. Omit for a mild dish.
- Sherry Vinegar. Sherry vinegar is a type of wine vinegar made from sherry wine and it is produced in Andalusia, Spain. It has a tangy, sweet and nutty flavor profile. The best substitute would be white wine vinegar but start with just 1 teaspoon. Alternatively, you can substitute with lemon juice if you prefer not to cook with alcohol or 1 teaspoon balsamic vinegar for a delicious, but sweeter flavored take on this dish.
- Storing and reheating. Store leftovers in a sealed airtight container in the fridge for up to 3 days. Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water to help loosen up the sauce.
- Double the recipe. This recipe makes enough for 2 adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a large skillet to cook if doubling the recipe.
- See the ‘Variations’ section in the post above if you’d like to customize this recipe.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 812
- Sugar: 10.1g
- Sodium: 1252.8mg
- Fat: 38.7g
- Saturated Fat: 26.7g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 5.8g
- Protein: 48.5g
- Cholesterol: 15.8mg
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