Recipe: Carrot Miso-Soy Tagliatelle With Coconut Crusted Shrimp

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.

Ingredients

  • 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!)
DRESSING

Step 1

Dressing

In a bowl, mix miso paste and soy sauce well.

PASTA

Step 2

Pasta

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.

SHIMP

Step 3

Shimp

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.

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