Kimchi Garlic Butter Shrimp Spaghetti
Quick answer
Kimchi garlic butter shrimp spaghetti is an oil-based pasta where garlic browned in butter and fermented kimchi together amplify the natural sweetness of shrimp.
What makes this special
- Korean kimchi and garlic butter amplify the sweetness of seared shrimp in this oil pasta.
- Shrimp seared first to leave shell aroma in the pan for the garlic-kimchi base
- Butter emulsified with pasta water for a glossy sauce without heaviness
Key ingredients
Core cooking flow
- 1 Cut 120g kimchi into 1cm pieces and thinly slice 5 garlic cloves.
- 2 Cook 180g spaghetti in salted boiling water until al dente.
- 3 Melt 1 tablespoon olive oil and 15g butter in a pan.
Kimchi garlic butter shrimp spaghetti is an oil-based pasta where garlic browned in butter and fermented kimchi together amplify the natural sweetness of shrimp. The shrimp are seared first in olive oil to build fond on the pan, then garlic and chopped kimchi go into the same pan to absorb those flavors. Butter and starchy pasta water are emulsified into a glossy, light coating rather than a heavy sauce. Gochugaru provides a gentle background heat, and a squeeze of lemon at the end lifts the richness. Sliced scallions finish the dish with color and a mild onion note.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 120g kimchi into 1cm pieces and thinly slice 5 garlic cloves.
Pat 200g shrimp dry and season lightly with salt.
- 2Finish
Cook 180g spaghetti in salted boiling water until al dente.
Reserve 100ml pasta water before draining.
- 3Step
Melt 1 tablespoon olive oil and 15g butter in a pan.
Sear the shrimp for 1 minute per side until pink, then remove.
- 4Control
In the same pan cook the garlic and kimchi over medium heat for 3 minutes to mellow the acidity.
Add 0.5 tablespoon gochugaru and stir-fry for 30 more seconds.
- 5Control
Add the cooked spaghetti, 60ml pasta water, and remaining 15g butter.
Toss vigorously over high heat for 1-2 minutes to emulsify the sauce.
- 6Finish
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.
After the steps
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Salmon Avocado Salad
Salmon avocado salad brings smoked salmon and ripe avocado together over chilled mixed greens with a lemon-Dijon vinaigrette that ties everything into focus. The dressing, olive oil whisked with fresh lemon juice and Dijon mustard, turns the smoky depth of the salmon clearer and brighter while the acidity cuts cleanly through the buttery weight of the avocado. Capers scattered throughout burst with briny tang on each bite, introducing a punchy contrast that keeps the richness from becoming monotonous. Paper-thin slices of raw onion contribute sharp fragrance and a clean crunch against the soft textures of salmon and avocado. Adding the dressing just before serving is the one step that matters most for texture, because the greens hold their crispness only if dressed at the last moment.
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