Miso and Sweet Chili Linguini with Saffron-Infused Shrimp

Pasta is one of my oldest love-interests. Some young girls stare at pictures of hunky boys online or in Teen Beat. I, however, got lost online looking at photos of dark and mysterious cavatelli, pappardelle and sugo.

I've always been a big fan of fusion dishes. I like to shake things up a bit. Combining flavor profiles that originate from opposite sides of the earth in happy harmony gives me a lot of joy.

This recipe is romantic in its own right. It's a great Valentines Day or date night recipe that is bound to impress your signifiant other. It's simple to make, but tastes complex, and looks very seductive in a bowl ;)

For the Linguini and Shrimp

2 garlic cloves, minced
Juice and Zest of one Lemon
2 tablespoons Saffron Olive Oil (recipe follows)
1lb Shrimp, cleaned and deveined with
1/4th cup Sweet Chili Sauce (Mae Ploy or Frank's Red Hot brands works really well)
1 12 oz package Linguini Noodles
4 quarts Water
2 teaspoons Salt
Additional 2 tablespoons of Saffron Olive Oil
2 tablespoons Butter
1 large Onion, slice lengthwise
Additional 4 cloves of garlic, minced
1/4 cup Mellow White Miso Paste
The package of Sweet Chili Sauce from the package of frozen Vegan Shrimp (about 1/4 cup)
1/4 cup Chicken Broth
1/2 teaspoon Freshly Cracked Black Peppper
1/2 cup chopped fresh Basil
2 tablespoons minced Basil, for garnish
4 Lemon Twists, for garnish

For the Saffron Olive Oil

1 tsp loosely packed toasted Saffron Threads
1/2 cup Extra Virgin Olive Oil
1 tsp Kosher Salt

Place the saffron threads in a spice grinder or coffee grinder and turn into a powder.

In a small bowl, combine the olive oil and salt. Add in the powdered saffron, then whisk to mix completely. Transfer the oil to a small container, and allow it to sit for at least 1/2 hour.

Keeps covered in the refrigerator for up to 1 week.

Here's a pretty picture of the saffron/oil mixture:

Take a large zip lock bag, and place the first 2 cloves of garlic, lemon juice and zest, and the first two tablespoons of saffron olive oil inside of it. Add in the shrimp, then seal the bag and rub the marinade into the shrimp. Allow the shrimp to marinate in the bag for 30 minutes.

Heat a skillet over high heat, then quick fry the shrimp until slightly charred on the outside, about 10-12 minutes.

In a large pot, combine the water and salt. Bring the pot of salted water to a rolling boil over high heat, then slowly add the linguini and return to a boil. Boil until just al Dente, about 10-12 minutes. Drain well.

In a large saute pan, melt the butter with the rest of the saffron olive oil over medium heat. Add the onion, and saute until translucent. Add in the remaining 4 cloves of garlic, miso paste, sweet chili sauce and chicken broth. Slowly bring to a boil, then reduce heat and simmer for about 10 minutes.

Increase the heat to medium. Add in the shrimp and 1/2 cup of chopped basil, and simmer about 3 minutes, flipping the shrimp over once, until the shrimp are bright pink and opaque. Remove from heat.

To serve, place about a quarter of the linguini on a plate. Top with 1/4 of the shrimp and sauce, then garnish with the minced basil and a lemon twist.