MISO FETTUCCINE SHRIMP PASTA

INGREDIENTS

• 8 oz Barilla Fettuccine
• 6 cups water
• 4 tbsp miso paste, fish or shrimp
• 1 each green pepper, cut into 1/2" pieces
• 1 each red pepper, cut into 1/2" pieces
• 4 oz red onion, cut into 1/2" pieces
• 6 oz Thai eggplant, cut into 6 pieces each
• 1/4 oz Thai basil leaves, stems removed
• 1 oz cilantro, chopped
• 4 tbsp butter, unsalted
• 13 1/2 oz cream of coconut
• 16 each shrimp, 16/20 ct
• 2 tsp blackening seasoning
• 2 each limes

PREPARATION

1. 1.Place water and Miso paste in a large sauteed pan, mix until dissolved and bring to a boil.
2. 2.Add Barilla Fettuccine pasta and cook until pasta is al dente, 10-11 minutes, and reduce heat.
3. 3.Add coconut cream, mix with pasta and lower to heat to low.
4. 4.Place cut vegetables (peppers, onions, eggplant) in a sautéed pan and cook with butter for about 5 minutes until tender.
5. 5.Add cooked vegetables and liquid to pasta sauce. Mix until all are incorporated.
6. 6.Add basil and cilantro. Mix until all ingredients are incorporated.
7. 7.Use the vegetable saute pan to cook the shrimp with butter and blackening seasoning. Cook for about 4 minutes until all shrimp is well done.
8. 8.Set shrimp aside when is completely cooked; shrimp needs to have seasoning all around.
9. 9.Mix pasta and vegetables to ensure all the contents are mixed properly
10. 10.Place 6 oz. of pasta and vegetables in the center of the plate/bowl.
11. 11.Place 4 pieces of shrimp on top and side of pasta with butter and seasoning from pan.
12. 12.Zest the peel of a half of a lime on top of shrimp and pasta.