(No-recipe recipes are something I provide every Wednesday in this space, and the subject of NYT Cooking’s newest book.) So, say, pasta with shrimp in a creamy miso-and-butter sauce? Boil the pasta until it’s just al dente, then reserve a cup or two of the water before draining it. Slide some peeled shrimp in there, add the pasta and toss everything around until the shrimp are cooked through. You could do it with scallops in place of the shrimp, or cream in place of the butter.

Source: New York Times March 31, 2021 14:26 UTC