Kimchi Garlic Butter Shrimp Spaghetti
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.
Adjust Servings
Instructions
- 1
Cut kimchi into 1 cm pieces, slice garlic, and pat shrimp dry then lightly salt.
- 2
Cook spaghetti in salted boiling water to al dente; reserve 100 ml pasta water.
- 3
Heat olive oil with half the butter, sear shrimp 1 minute per side, then remove.
- 4
In the same pan, cook garlic and kimchi for 3 minutes, then add chili flakes for 30 seconds.
- 5
Add pasta, 60 ml pasta water, and remaining butter; toss 1-2 minutes to emulsify.
- 6
Return shrimp, add lemon juice, turn off heat, and finish with scallion.
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