Gochujang Shrimp Cream Pasta
Gochujang shrimp cream pasta merges fermented Korean chili paste with heavy cream into a single cohesive sauce. Shrimp are seared at high heat first to build a caramelized crust, then folded into the gochujang-cream mixture along with milk and garlic. The fermented depth of gochujang works differently from standard chili heat - it carries malty sweetness and umami that round out the dairy richness rather than clashing with it. Parmesan grated into the sauce adds salt and nuttiness, while reserved pasta water controls the consistency. The entire dish comes together in about 20 minutes, keeping the shrimp firm and the sauce glossy.
Adjust Servings
Instructions
- 1
Rinse shrimp in salted water and pat dry, then thinly slice the onion.
- 2
Cook spaghetti in salted boiling water for 1 minute less than package directions.
- 3
Heat olive oil in a pan and saute garlic and onion over medium-low heat until translucent.
- 4
Add shrimp and cook 1-2 minutes until pink on the outside, then set aside.
- 5
In the same pan, add gochujang, cream, and milk, whisking gently over low heat.
- 6
Add pasta and shrimp to the sauce, adjust thickness with 2-3 tbsp pasta water, then mix in cheese.
- 7
Season with salt, simmer 1 more minute, and serve immediately.
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