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.

To serve, garnish with a generous sprinkle of Parmesan cheese atop each portion.

Enjoy!