Who would have imagined that a pasta dish with a gochujang base could be so incredible? The harmony between the sweetness and spiciness of the gochujang creates a tasty rich, creamy profile with each bite. For your next date night, this would be a great recipe to try out.
What is Gochujang?
Gochujang, a staple in Korean cuisine, is a rich, crimson sticky red chili paste. Gochujang is made from red chilis, glutinous rice, fermented soybean powder, barley malt powder, and salt. The distinctive spiciness comes from the red chili peppers and the sweetness from the glutinous rice. With documented origins dating back to the 16th century, gochujang has been a cherished condiment throughout Korean history.
Shrimp Gochujang Pasta Ingredients
- Olive oil
- Fresh shrimp
- Garlic Powder
- Chili flakes
- Rigatoni pasta: Any type of pasta shape will work
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup reserved pasta water: used to thicken the sauce
- 2 tablespoons gochujang paste
- 1/2 tablespoon soy sauce: You can substitute soy sauce for other savory seasonings like fish sauce, salt, etc.
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese: you can add extra for garnish
Shrimp Gochujang Pasta Instructions
In a skillet, heat a drizzle of olive oil over medium heat.
Add the shrimp, along with a sprinkle of chili flakes and garlic powder. Sauté until the shrimp is cooked through.
Meanwhile, in another skillet, melt butter over medium-low heat. Add minced garlic and cook until it turns golden brown.
Stir in the gochujang paste, allowing it to meld with the butter.
Gradually pour in the heavy cream, stirring constantly to create a velvety sauce.
Sprinkle in grated Parmesan cheese, stirring until fully incorporated.
Next, introduce the reserved pasta water to the sauce, followed by a splash of soy sauce for depth of flavor.
Add the cooked pasta to the sauce, tossing gently to coat each strand. Add shrimp back in.
To serve, garnish with a generous sprinkle of Parmesan cheese atop each portion and enjoy your shrimp gochujang pasta!
Gochujang Shrimp Pasta
Ingredients
- Olive oil
- Fresh shrimp
- Garlic Powder
- Chili flakes
- Rigatoni pasta
- 1 tablespoon butter
- 4 cloves garlic minced
- 1/2 cup reserved pasta water
- 2 tablespoons gochujang paste
- 1/2 tablespoon soy sauce
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
Instructions
- In a pan, drizzle olive oil over medium heat.
- Add the shrimp, along with a sprinkle of chili flakes and garlic powder.
- Sauté until the shrimp is cooked through.
- Meanwhile, in another skillet, melt butter over medium-low heat.
- Add minced garlic and cook until it turns golden brown.
- Stir in the gochujang paste, allowing it to meld with the butter.
- Pour in the heavy cream, stirring constantly to create a velvety sauce.
- Sprinkle in grated Parmesan cheese, stirring until fully incorporated.
- Next, introduce the reserved pasta water to the sauce, followed by a splash of soy sauce for depth of flavor.
- Add the cooked pasta to the sauce, tossing gently to coat each strand. Add the shrimp back in.
- To serve, garnish with a generous sprinkle of Parmesan cheese atop each portion.
- Enjoy!
If you enjoyed this Korean fusion recipe, you might want to check out this corn cheese Korean staple.
