Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 240 ml 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.