Recipe: Carrot Miso-Soy Tagliatelle With Coconut Crusted Shrimp
Okay, I'm unsure if any of y'all know this, but... (places hand against side of mouth), I REALLY dislike spaghetti. Although (added emphasis), I'm always eating those asian-noodle bowls of mine. So here's Italian, with a Chinese twist.
- ¼ cup frozen peas
- 1 tsp olive oil
- 1 tbsp soy sauce
- ¼ cup carrot strips
- 1 serving spaghetti (I used tagliatelle)
- 1 tsp miso paste
- 1½ tbsp desiccated coconut
- 3 shrimp (or more!)
In a bowl, mix miso paste and soy sauce well.
In a pot with boiling water, cook your pasta until al dente (not too soft nor undercooked).
Boil your peas to package instructions, and mix with noodles, along with carrot strips.
Toss in your soy mix and stir well. Let it sit aside.
Now, lightly coat your shrimp in olive oil. 'Bread' them lightly with a coating of coconut.
Fry in a greased pan until coconut lightly browns
Serve atop pasta. Enjoy.
Hungry for more? Try one of these!