Spicy Miso Pasta with Shrimp and Scallops | It's Only Food w/ Chef John Politte

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is leaner and more affordable than shrimp.

scallops

🥗Healthier: mushrooms

💰Cheaper: fish

Mushrooms provide a similar texture and are less expensive.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Chop 4 cloves of garlic and half of a small onion into smaller chunks.

In a mixing cup, combine garlic, onion, 1 1/4 tbsp sesame oil, 1 tbsp sriracha, 2 tbsp soy sauce, 1 1/2 tbsp rice wine vinegar, a pinch of salt and pepper, and 1/2 cup water.

Puree the mixture until smooth and pour it into a saucepan.

Bring the sauce to a boil, then reduce the heat and let it simmer for about 10 minutes.

In a frying pan, melt butter and wait for it to bubble.

In a food processor, blend the remaining 1/2 cup of water with 3 tbsp red miso paste until smooth and dark brown.

Add the miso mixture to the simmering sauce.

Add scallops to the frying pan, spreading them out to cook evenly, and season with salt and pepper.

Add the remaining 1 1/4 tbsp sesame oil to the pan with scallops.

Add pre-cooked shrimp and mushrooms to the pan, covering them to cook.

Once the shrimp and scallops are cooked and mushrooms are soft, season with salt, pepper, and lemon juice.

Transfer the mixture to a larger pot, add the sauce, and let it simmer to reduce slightly.

Add the pre-cooked fettuccine to the pot and mix until heated through.

Plate the dish and prepare for tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens