Miso Cream Sauce, Pistachio-Gather Urban Farm Herb Chutney, Broccolini, Pickled Fresnos, Texas Pickles, Grilled Shrimp (Vegetarian and Vegan Options Available)

In a saucepan, combine the miso paste and heavy cream over medium heat. Stir until smooth and heated through. Season with salt and black pepper to taste. Set aside.

Prepare the Miso Cream Sauce

In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender. Drain and set aside.

Cook the Broccolini

Preheat a grill or grill pan over medium-high heat. Toss the shrimp in olive oil, salt, and black pepper. Grill the shrimp for about 2-3 minutes per side until they are opaque and cooked through. Remove from heat.

Grill the Shrimp

In the same pot of boiling water, cook the tagliatelle according to package instructions until al dente. Drain and reserve a cup of pasta water.

Cook the Tagliatelle

In a large mixing bowl, combine the cooked tagliatelle, miso cream sauce, blanched broccolini, and a splash of reserved pasta water to reach desired sauce consistency. Toss gently to coat.

Combine the Ingredients

Plate the tagliatelle mixture and top with grilled shrimp, chopped pistachios, fresh herb chutney, pickled Fresno chilies, and Texas pickles. Enjoy!

Serve

miso shrimp tagliatelle

Recipe information

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