Checking back in on this thread because I made the Soy Sauce Butter Pasta with Shrimp and Shiitakes Cremini Mushrooms. I made tweaked it a little tonight:
- in place of 3 T. of low sodium soy sauce, I used 1.5 T. low sodium soy sauce, .5 T dark soy sauce, and 1 T. oyster sauce
- 2 T. cider vinegar and 4 T. water in place of the white wine
- 4 cloves garlic
- 6 T. butter (some nights you just need TPSTOB)
- 8 oz. fresh linguine (Whole Foods store brand)
If the combination of butter and soy sauce is decadent, let me suggest to you that you try the combination of butter and oyster sauce. It is, as Martha Stewart would say, A Good ThingTM.
