Gochujang Shrimp Cream Pasta
Cook the shrimp over medium heat for 1 minute per side, until pink, and take them out, because they turn rubbery if overcooked. Whisk the gochujang with 200 ml heavy cream and 100 ml milk in the same pan over low heat for 3 minutes, then add the shrimp along with spaghetti boiled for 1 minute less than the package time. Thin the sauce with 2 to 3 tbsp pasta water, stir in the parmesan cheese, and simmer 1 more minute until it clings to the strands.
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Gochujang stirred into cream and milk, with no tomato involved, makes an orange sauce where the heat arrives slowly behind the cream.
Read more
Brands of gochujang differ in saltiness, so start small and taste before adding more.
Ingredients
Instructions
- 1
Rinse 220g shrimp in salted water and pat completely dry.
Thinly slice half an onion.
- 2
Cook 180g spaghetti in salted boiling water for 1 minute less than the package time.
Reserve 3 tablespoons pasta water.
- 3
Heat 1 tablespoon olive oil over medium-low heat.
Saute 1 tablespoon minced garlic and the sliced onion for 2-3 minutes until translucent.
- 4
Add the shrimp and cook over medium heat for 1 minute per side until pink and just cooked through.
Remove and set aside.
- 5
In the same pan add 1.5 tablespoons gochujang, 200ml heavy cream, and 100ml milk.
Whisk over low heat for 3 minutes until smooth and gently simmering.
- 6
Add the cooked spaghetti and shrimp to the sauce.
Add 2-3 tablespoons pasta water to adjust consistency, then stir in 25g Parmesan.
- 7
Adjust salt and simmer over low heat for 1 more minute until the sauce clings to every strand.
Plate and serve immediately.
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