Description
This Miso Shrimp Scampi is an easy weeknight situation that everyone will get hype for. A traditional seafood dish that’s elevated with the addition of umami-packed miso. The scampi sauce is flavor-filled with tons of garlic, butter, white wine, lemon juice, and more for glossy, saucy decadence. Serve with crusty bread to sop up the sauce as an appetizer or pair with your favorite pasta for a damn-good meal!
Ingredients
- 1 lb fresh (or thawed frozen) large shrimp, peeled & deveined
- Creole Cajun Seasoning– homemade or store-bought
- 4 tablespoons olive oil, divided
- 6 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 8 cloves of garlic, minced or pressed
- 1/2 teaspoon red pepper flakes- optional
- 1/2 cup dry white wine, such as sauvignon blanc
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 cup chicken broth
- 2 tablespoons white miso paste
- 2 tablespoons fresh chopped flat-leaf parsley, divided
- For serving: crusty bread or cooked pasta- optional
Instructions
- Pat the shrimp dry with paper towel. Transfer the shrimp into a medium bowl. Season the shrimp with Creole Cajun seasoning to personal preference. Then drizzle the shrimp with 2 tablespoons of olive oil. Toss the shrimp to evenly coat and let sit for at least 30 minutes to marinate.
- In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer- careful not to overcrowd the pan, work in batches if needed. Cook the shrimp for 1 1/2 minutes on each side, until the flesh is pink and opaque. Then transfer all the sautéed shrimp to a clean plate and set aside while you make the miso scampi sauce. Note: at this stage, feel free to remove and discard the shrimp tails if still on- totally optional.
- Add the butter and shallot into the skillet and sauté until the shallot becomes translucent and lightly caramelizes, about 2-3 minutes. Then add in the garlic, stirring often until fragrant, about 1 minute. Add the red pepper flakes (if using).
- Pour the white wine and lemon juice into the skillet to deglaze, scraping up any bits collected along the bottom. Let this mixture come up to a gentle simmer, about 2-3 minutes.
- Add the broth and stir in the miso paste. Continue cooking until the miso paste has fully incorporated in the sauce, stirring often, another 2-3 minutes. Then add the sautéed shrimp back into the pan along with any residual juices and 1 tablespoon of fresh chopped parsley. Gently toss to coat shrimp in sauce and cook for 1 more minute. Remove skillet from heat.
- Garnish miso shrimp scampi with remaining 1 tablespoon fresh chopped parsley. Serve immediately with warm, crusty bread on the side, over rice, or toss well with cooked pasta (see notes below). Enjoy!
Notes
- For wine replacement: Simply replace white wine with chicken broth (totaling 1 cup for this entire recipe).
- Pairing with pasta?: For this option, I like to reserve a bit of the starchy pasta water to incorporate in the sauce mixture for a slightly glossier consistency- def optional! And I recommend cooking about 8-ounces of long-cut pasta for this recipe like spaghetti, bucatini, linguine, or fettuccine. Short-cut pasta is fine, too!
- Please read blog post in its entirety for more tips + tricks.