Spicy Korean Chili Gochujang Paste Noodles with Shrimp
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Elevate your weeknight dinner with this vibrant and flavorful noodle dish. Harnessing the rich umami and subtle heat of Korean chili paste, this recipe offers a satisfyingly creamy sauce that clings perfectly to tender noodles and succulent shrimp.
Yumzy
Public Recipe
Ingredients
- ✓12 ounces Thick spaghetti or linguine
- ✓3 tablespoons Gochujang (Korean chili paste)
- ✓1 pound Shrimp, peeled and deveined
- ✓4 cloves Garlic, minced
- ✓1 cup Heavy cream
- ✓1/2 cup Chicken or vegetable broth
- ✓2 tablespoons Butter
- ✓2 tablespoons Olive oil
- ✓1 teaspoon, plus more for pasta water Salt
- ✓1/2 teaspoon Black pepper
- ✓2 Scallions, thinly sliced (for garnish)
- ✓1 tablespoon Toasted sesame seeds (for garnish)
Instructions
Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the gochujang paste to the skillet and cook, stirring constantly, for 1-2 minutes. This step helps to deepen its flavor and reduce any raw, sharp notes.
Pour in the heavy cream and broth. Whisk to combine with the gochujang mixture, creating a smooth sauce. Bring to a gentle simmer.
Add the shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Stir in the butter, salt, and black pepper until the butter is melted and the sauce is well combined.
Add the drained pasta to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Serve immediately, garnished with sliced scallions and toasted sesame seeds.
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