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Ingredients
  • 8 ounces uncooked vermicelli
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, finely chopped (about 2 tablespoons)
  • ⅔ cup dry white wine
  • ¾ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons white miso
  • 1 pound peeled and deveined raw large shrimp, tail-on
  • ¼ cup chopped fresh flat-leaf parsley
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