Kimchi Garlic Butter Shrimp Spaghetti
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The sauce has no cream, just butter and starchy pasta water tossed hard until they come together, and the sourness of kimchi plus a squeeze of lemon keeps it lighter than most garlic butter pastas.
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Sliced garlic fries alongside the kimchi so both flavors spread through the fat, and chopped scallion is scattered over after the heat is off.
Ingredients
Instructions
- 1
Cut 120g kimchi into 1cm pieces and thinly slice 5 garlic cloves.
Pat 200g shrimp dry and season lightly with salt.
- 2
Cook 180g spaghetti in salted boiling water until al dente.
Reserve 100ml pasta water before draining.
- 3
Melt 1 tablespoon olive oil and 15g butter in a pan.
Sear the shrimp for 1 minute per side until pink, then remove.
- 4
In the same pan, cook the garlic and kimchi over medium heat for 3 minutes to reduce moisture.
Add 0.5 tablespoon gochugaru and stir-fry for 30 more seconds.
- 5
Add the cooked spaghetti, 60ml pasta water, and remaining 15g butter.
Toss vigorously over high heat for 1-2 minutes to emulsify the sauce.
- 6
Return the shrimp to the pan, add 1 tablespoon lemon juice, turn off the heat, and scatter 2 tablespoons sliced green onion over the top. Serve immediately.
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