Thai Basil Miso Seafood Linguine

Description

Plump shrimp and scallops stir-fried with Thai basil, garlic, and chili, tossed in a creamy Japanese miso cream sauce over al dente pasta with a citrusy yuzu finish. Sicilian-Italian technique meets Thai-Korean flavors for a rich yet light, herby seafood comfort dish ready in 25 minutes.

Cultural Background

This fusion draws from Thai pad krapow stir-fries using holy basil and chilies for bold heat, Japanese miso umami in creamy sauces popularized in modern pasta dishes, and Italian linguine preparations with quick-seared seafood common in Sicilian coastal cooking. Yuzu adds a Japanese citrus note seen in contemporary Asian-Italian fusions, while the creamy element echoes Korean and Japanese cream-based adaptations of Western pastas.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 12 ounces linguine pasta
• 1 pound large shrimp, peeled and deveined
• 8 ounces sea scallops, patted dry
• 4 cloves garlic, minced
• 2 Thai red chilies, thinly sliced (or 1 teaspoon red pepper flakes)
• 1 cup Thai basil leaves, loosely packed
• 3 tablespoons white miso paste
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil, divided
• 2 tablespoons yuzu juice (or substitute lemon juice with a pinch of zest)
• 1/2 cup reserved pasta cooking water
• Salt and freshly ground black pepper, to taste
• Optional garnish: extra Thai basil sprigs and yuzu zest

Instructions

1. Bring a large pot of well-salted water to a rolling boil over high heat. Add the linguine and cook for 8-10 minutes until al dente, stirring occasionally. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. While the pasta cooks, pat the shrimp and scallops very dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the shrimp and scallops in a single layer without crowding. Sear for 1-2 minutes per side until shrimp turn pink and opaque and scallops develop a golden crust; do not overcook. Remove seafood to a plate and tent loosely with foil.
4. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil and butter. Add minced garlic and sliced chilies, stirring for 30-45 seconds until fragrant but not browned.
5. Whisk the miso paste into the heavy cream until smooth, then pour into the skillet. Add 1/4 cup reserved pasta water and simmer gently for 2 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.
6. Return the drained linguine to the skillet along with the seared seafood. Toss everything together over medium heat for 1 minute to coat evenly, adding more pasta water if needed for a silky consistency.
7. Remove from heat and stir in the Thai basil leaves and yuzu juice until the basil wilts slightly and the sauce is glossy. Taste and adjust seasoning with salt, pepper, or additional yuzu if desired.
8. Divide among four warmed bowls, garnish with extra basil sprigs and yuzu zest if using, and serve immediately while hot.

Tips

- Pat seafood extremely dry before searing to achieve a proper crust and prevent steaming; work in batches if your pan is small.
- Dissolve miso fully in cream off direct high heat to avoid graininess, and use pasta water to adjust sauce thickness for the perfect emulsion.
- Substitute Thai basil with regular sweet basil plus a pinch of anise seed if unavailable, or use a mix of spinach and mint for a milder herby note.

Nutrition

Calories: 620
Protein: 38g
Carbs: 52g
Fat: 28g

Tags

Meat dish, Seafood dish, Vegetarian dish, Japanese, Cantonese Chinese, Sichuan Chinese, Hunan Chinese, Shanghai Chinese, Taiwanese, Korean, Xinjiang Chinese, Okinawan, Mongolian, Thai, Vietnamese, Bengali Indian, South Indian, North Indian, Goan Indian, Rajasthani Indian, Hyderabadi Indian, Italian, Sicilian Italian, Provençal French, French, Spanish, Basque, Greek, Catalan, German, Portuguese, Swiss, Austrian, Belgian, Dutch, Czech, Polish, Romanian, Hungarian, Ukrainian, Russian, British, Scottish, Welsh, Irish, Finnish, Scandinavian, Icelandic, Mediterranean, Ashkenazi Jewish, Soul Food / African American, American Southern, Cajun/Creole, New England American, Colonial American, Tex-Mex, Pacific Northwest American, Midwest American, California cuisine, Hawaiian, Mexican, Oaxacan Mexican, Yucatecan Mexican, Caribbean, Cuban, Puerto Rican, Moroccan, Fusion, Spicy, Sweet, Savory/Umami, Tangy/Citrusy, Comfort Food, Rich/Creamy, Light/Clean, Herby/Fresh, Smoky, Bold/Complex