Soy Sauce Butter Pasta with Shrimp and Shiitakes

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

It was a long time ago now that I first discovered the epic, umami-laden combination that is butter and soy sauce. I first tried it in a Japanese restaurant in New Jersey, of all places, when I was still in high school and didn’t like sushi (*gasp!*). Eschewing all of the raw fish on the menu, I chose a “soy sauce butter spaghetti,” which I had absolutely no expectations for (how good could it be…?), and it Blew. My. Mind. Of course at the time, I didn’t have a food blog and my thoughts generally didn’t stray too far from history tests and yearbook deadlines (dark days…), but it’s now time to share it with the world.

Ok, so butter and soy sauce. Separately, they’re awesome. Together, they’re…incredible. With the shrimp and the earthy shiitake mushrooms, the flavors of the soy sauce butter are heightened even more. You can probably make this for dinner tonight…all the ingredients are really simple and readily available. No excuse not to! If you can’t find shiitake mushrooms at the grocery store, any mushroom will work.

If you’re in the mood a vegetarian dish, then our ratatouille pasta and roasted choy sum pesto pasta are both must-try recipes!

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

You’ll need:

  • 10 oz. dried pasta of your choice (we used thin spaghetti)
  • olive oil
  • 8 oz. shrimp, peeled, deveined, and thoroughly pat dry
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 8 oz. shiitake mushrooms (about 10-12), thinly sliced
  • 1/3 cup white wine
  • 3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
  • 3 tablespoons butter
  • 1/4 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper

Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.

Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Boil pasta according to package directions, drain, and reserve a cup of pasta water. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.

Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted. Add the shrimp, parsley, and Parmesan, and give everything a final toss.

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Loosen it up with a bit of your reserved pasta water if needed.

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Add salt and pepper to taste (remember that soy sauce is quite salty, so you may not need any more salt at all), and serve.

SO EPIC.

Note! If you want your pasta a leeetle bit darker (more dramatic-like…), you can put a couple drops of dark soy sauce in there as well.

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Soy Sauce Butter Pasta with Shrimp and Shiitakes by thewoksoflife.com

Let us know what you think in the comments below!

 

Soy Sauce Butter Pasta with Shrimp and Shiitakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Soy Sauce Butter Pasta with Shrimp and Shiitakes

Ingredients

10 oz. dried pasta of your choice (we used thin spaghetti)
olive oil
8 oz. shrimp, peeled, deveined, and thoroughly pat dry
2 cloves garlic, minced
2 shallots, minced
8 oz. shiitake mushrooms (about 10-12), thinly sliced
1/3 cup white wine
3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
3 tablespoons butter
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and pepper

Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.

Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.

Boil pasta according to package directions, drain, and reserve a cup of pasta water. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.

Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted. Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Add salt and pepper to taste (remember that soy sauce is quite salty, so you may not need any more salt at all), and serve.

http://thewoksoflife.com/2014/08/soy-sauce-butter-pasta-shrimp-shiitakes/

 

YOU MIGHT ALSO LIKE:

Comments

  1. says

    Wow! Yes, yes, yes! This sounds so delicious, the combo of butter and soy sauce, I am half tempted to run to my kitchen and make up some right now, regardless, this is going to be made soon in my house! Thanks for posting. : )

  2. LS Gourmet says

    So the recipe looked good enough to try and I had everything in house, just had to defrost the shrimp. How long has this been going on and why haven’t I ever thought of or seen this combination before. This was a winner, it was comfort in a bowl and worthy of a company dinner at the same time. I can’t believe how easy this was to prepare. Keep them coming.

  3. Virginia says

    This was so good for dinner tonight it got a “yeah, you can make it again” from my oldest. Next time, I’ll make a couple of even better substitutions! I didn’t have shitakes available so regular button mushrooms got the call; next time baby Bella’s which I adore. Didn’t have white wine and forgot to save pasta water; used about 1/3 cup Squirt. Yes, I used citrus pop to deglaze, just let it bubble up and reduce down a bit to thicken & toss with the pasta. I also used 2 good pinches of red pepper flakes to a pound of pasta, a stick of butter & about 5 tablespoons of soy sauce. If I can find a bottle of mushroom soy, I’ll be in a state of bliss! Thank you so much for taking the time to share your cooking skills & recipes, as well as your family with us!

  4. Virginia says

    Oh, I forgot! I added stir fried green beans which were cooked with about 2 teaspoons of garlic & ginger paste because I was out of minced garlic.

  5. Ed says

    My lady friend made this dish last night and it came out awesome like all of your other recipes. My 2 and 6 year old daughters loved it. They both had seconds.

  6. Swan says

    For a simple treat, add a pat of butter and a dash of soy sauce to a bowl of freshly cooked rice and stir. This was a frequent snack my Mom would make when I was growing up. For a little more luxury, add a raw egg to this combo and stir quickly so the heat of the rice cooks the egg – it gets velvety!

  7. Faryal says

    Thank you for your great blog! So many of the recipes are awesome, and this one is no exception. This was soooo delicious, and I followed the recipe exactly -except- for using cilantro in lieu of parsley and omitting the Parm.

  8. says

    wow! I just cooked this – absolutely wonderful.
    egomaniac that I am, I took the liberty making some slight alterations, tough: :-)
    I added 2 sliced chilies with the garlic and shallot.
    I added a pinch of sugar.
    I used a mixture of half shitake and half oyster mushrooms.
    I used shaoxing instead of white wine.
    I used two thirds tamari and one third dark soy sauce.
    and I substituted the parsley with cilantro & spring onion greens.
    truly, truly amazing! this will definitely become a staple in our kitchen. thank you for sharing this!

Leave a Reply

Your email address will not be published. Required fields are marked *