Serves 3-4
INGREDIENTS
•2 summer squash
•Handful cherry tomatoes cut in half
•1 lb shrimp
•1.5 tbsp miso
•1 bulb garlic roasted- optional but was great for flavor. To roast before, cut in half horizontal and drizzle with olive oil. Roast at 400F for 30 min.
•1 tsp chili flakes
•1 oz shredded Parmesan
INSTRUCTIONS
•Preheat oven to 425F. Slice squash lengthwise. Roast with olive oil and tomatoes until cooked through, about 15 min. You could also grill it alternatively! Once cooked through, chop up.
•Boil pasta in salted water. Once done, save 1/3 cup pasta water.
•Place large skillet over high heat. Once hot, add 1/2 tbsp butter. Sauté shrimp. Once cooked through, remove shrimp.
•Mix garlic with miso paste.
•Add 1 tbsp butter and garlic/miso paste to skillet shrimp was in. Add pasta water to make a sauce. Whisk together.
•Add back in shrimp, pasta, chopped squash and tomatoes. Add chili flakes. Plate and top off with Parmesan. Enjoy!