Creamy Gochujang Shrimp Pasta

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Creamy Gochujang Shrimp Pasta

This creamy gochujang shrimp pasta is a rich and spicy fusion dish that combines tender shrimp with a luscious, gochujang-based cream sauce for the perfect balance of heat and comfort. It's incredibly flavorful, comforting, and comes together easily for a delicious twist on your usual pasta night.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian-Inspired, Korean-Inspired

Keyword: creamy gochujang pasta, gochujang pasta, gochujang shrimp pasta

Servings: servings

Calories: 819kcal

Ingredients

Shrimp Marinade

½ pound shrimp peeled and deveined
½ teaspoon paprika powder
salt and pepper to taste
½ tablespoon extra virgin olive oil

Creamy Gochujang Sauce

1 tablespoon extra virgin olive oil
2 cups mushrooms of choice sliced
1 shallot finely diced
2 garlic cloves minced
salt and black pepper to taste
6 ounces linguine
2 tablespoons gochujang
¾ cup heavy cream or a lighter cream option
¼ cup pasta water more as needed
2 tablespoons grated parmesan cheese
½ teaspoon red pepper flakes (optional) only if extra spice is needed
1 handful fresh basil leaves torn
squeeze of lemon juice (optional, for balance)

US Customary - Metric

Instructions

First, place the shrimp in a bowl and add all the marinade ingredients. Toss until combined.
½ pound shrimp, ½ teaspoon paprika powder, salt and pepper, ½ tablespoon extra virgin olive oil
Next, preheat some olive oil in a pan over medium heat. Add the shrimp and sear from both sides until cooked, around 3-4 minutes. Then remove the shrimp from the pan.
1 tablespoon extra virgin olive oil
Next, add the mushrooms and sear until browned. Then add the shallot and garlic. Season with some salt and pepper. Then sauté until fragrant.
2 cups mushrooms of choice, 1 shallot, 2 garlic cloves, salt and black pepper
In the meantime, start preparing the pasta according to the package instructions. Cook the pasta for 1-2 minutes less than the package states. Then save some pasta water, drain, and set aside.
6 ounces linguine
Add the gochujang, heavy cream, pasta water, parmesan cheese, and red pepper flakes (optional) to the pan. Season with more black pepper to taste. Stir and simmer for a few minutes.
2 tablespoons gochujang, ¾ cup heavy cream, ¼ cup pasta water, ½ teaspoon red pepper flakes (optional), 2 tablespoons grated parmesan cheese
Add the cooked pasta and fresh basil to the pan. Toss and continue to cook until the sauce clings to the pasta. Add a squeeze of lemon juice for more balance (optional). Use more pasta water if needed.
1 handful fresh basil leaves, squeeze of lemon juice (optional, for balance)
Garnish with more basil and parmesan cheese and enjoy!

Notes

I recommend adding salt only after tasting the sauce. Gochujang is already quite salty, so I usually don’t add any additional salt when making this dish.

Nutrition