Yen Can Cook: Soy Sauce Butter Pasta with Shrimps and Shiitake

It’s a East meets West combination of pasta that can be easily prepared at home. The ingredients are very commonly available at one’s pantry but the result is enticing with umami taste of soy sauce and the aroma from the butter. The flavour of shrimp and earthy Shiitake mushrooms really pop in the soy sauce butter dressing.
Ingredients (Serve: 3- 4)
300g pasta of your choice
200g shrimps, peeled, deveined, and thoroughly pat dry
2 cloves garlic, minced
2 shallots, minced
10 – 12 shiitake mushrooms, thinly sliced
⅓ cup white wine
3 tablespoons soy sauce
40g tablespoons butter
⅓ cup grated Parmesan cheese
olive oil
Salt and pepper
Step 1: Bring a pot of water to a boil, cook the pasta according to package directions, drain, and reserve a cup of pasta water. 
Step 2: Heat olive oil in a large skillet over high heat, sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.
Step 3; Reduce heat to medium and add the garlic and shallots. Sautee until fragrant the add d the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.
Step 4: Pour in white wine to the skillet to deglaze the mushrooms and cook for another two minutes, until most of the liquid has evaporated.
Step 5: Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted. Add the shrimp and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed.
Step 6: Add salt and pepper to taste and serve.




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