Soy Sauce Butter Pasta with Shrimp and Shiitakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
American
Soy Sauce Butter Pasta with Shrimp and Shiitakes
Description
This recipe starts by cooking dried thin spaghetti and searing shrimp in olive oil at high heat until just opaque and slightly crispy on the outside. Shallots and garlic sauté in the pan, followed by shiitake mushrooms that caramelize to bring out their earthy flavor. Deglazing with white wine lifts the cooked bits from the pan, creating a flavorful base.
The cooked pasta is added with soy sauce and butter, melting to coat the strands in a glossy savory sauce. Returning the shrimp to the pan with chopped parsley and grated Parmesan completes the dish, with reserved pasta water used as needed to loosen the sauce. Seasoning is adjusted carefully due to soy sauce's saltiness.
This pasta can be served as a main course balancing the umami qualities of mushrooms and soy with tender shrimp and creamy butter. The subtle wine note and fresh herbs lighten the richness.
Ingredients
- 10 oz. pasta about 300g, we used thin spaghetti, dried, of your choice
- olive oil
- 8 oz. Shrimp (225g, peeled, deveined, and thoroughly pat dry)
- 2 cloves garlic (minced)
- 2 shallot minced
- 8 oz. shiitake mushrooms (about 10-12 mushrooms/225g, thinly sliced)
- 1/3 cup white wine
- 3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
- 3 tablespoons butter
- 1/4 cup parsley (chopped)
- 1/3 cup Parmesan Cheese (grated)
- salt
- black pepper
Instructions
- Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.
- Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.
- Boil pasta according to package directions, drain, and reserve a cup of pasta water. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.
- Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted. Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Add salt and pepper to taste (remember that soy sauce is quite salty, so you may not need any more salt at all), and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 171mg | 57% |
| Sodium | 616mg | 26% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 211mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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