Creamy Miso Garlic Prawn Linguine | Marion's Kitchen

Combine the parsley and coriander in a small bowl and set aside.

To make the lemon panko pangrattato, heat the olive oil in a frying pan over high heat. Add the panko breadcrumbs and salt, and toss for 2–3 minutes or until golden. Stir through 2 tablespoons each of the parsley and coriander (reserve the rest for later), plus the lemon zest.

Bring a large pot of heavily salted water to the boil. While it’s coming to a boil, heat a large frying pan over a medium-high heat.

Once the water is boiling, add the linguine. As the pasta cooks, place the oil and butter in the preheated pan. Before all the butter has melted, add the garlic and cook for half a minute until fragrant – you just want it to soften rather than brown.

Now add the miso paste and use a whisk to stir it into the butter and oil until it’s well incorporated. Next, add the prawns and toss in the mixture for a minute. Add the wine and lemon juice and keep tossing the prawns in the mixture for another minute or until everything is well combined and looks creamy. Turn the heat off and wait for the pasta.

Once the pasta is just al dente, scoop out a cup of pasta cooking liquid and set aside. Transfer the linguine into the prawn and sauce mixture using tongs and turn the heat up to high.

Mix and toss the pasta in the sauce. Then add half a cup of the pasta cooking liquid and continue tossing and mixing for 3–4 minutes or until the sauce has thickened and is creamy and glossy. Toss through the remaining coriander and parsley. Remove from heat and divide among serving bowls. Sprinkle with parmesan and the lemon panko pangrattato and serve immediately.