Ingreadient :

• 8 ounces uncooked vermicelli
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, finely chopped (about 2 tablespoons)
• 2/3 cup dry white wine
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 tablespoons white miso
• 1 pound peeled and deveined raw large shrimp, tail-on
• 1/4 cup chopped fresh flat-leaf parsley

Direction :

1. Bring a large pot of water to a boil over high. (Do not season water with salt — see Notes From the Food & Wine Test Kitchen.) Add pasta; cook according to package directions for al dente. Reserve 3/4 cup pasta cooking liquid. Drain pasta.
2. While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and crushed red pepper; cook, stirring occasionally, until reduced by half, about 3 minutes. Whisk in miso until mostly dissolved, about 30 seconds. Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
3. Add drained pasta and 1/4 cup reserved cooking liquid to skillet; toss well to coat. Stir in additional cooking liquid as needed to loosen and create a glossy sauce. Remove from heat; sprinkle evenly with parsley, and serve immediately.