Jungkook's Spicy Creamy Shrimp Pasta

Ingredients

• 200 g Pasta (such as spaghetti or linguine)
• 250 g Shrimp (peeled and deveined)
• 2 tbsp Unsalted Butter (divided)
• 3 Garlic (cloves, minced)
• 1 cup Heavy Cream
• 1 tbsp Gochujang (Korean red chili paste)
• 1 tsp Soy Sauce (for umami)
• 1 tsp Red Chili Flakes (adjust to taste)
• 0.25 cup Parmesan Cheese (grated)
• Salt (for pasta water and to taste)
• Black Pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

2. 2

   While the pasta cooks, melt 1 tablespoon of unsalted butter in a large skillet over medium-high heat.

3. 3

   Add the shrimp to the skillet in a single layer. Season with a pinch of salt and pepper. Sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the pan and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.

5. 5

   Stir in the gochujang, breaking it up with a spoon, then pour in the heavy cream and soy sauce. Whisk until the sauce is smooth and begins to simmer.

6. 6

   Let the sauce reduce slightly for 2-3 minutes. Stir in the grated Parmesan cheese until melted and the sauce has thickened.

7. 7

   Add the cooked pasta and the seared shrimp back into the skillet. Toss thoroughly to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.

8. 8

   Serve immediately, garnished with extra chili flakes or black pepper if desired.

Notes

If using salted butter for the sauce, reduce the amount of salt added to the pasta water to prevent the dish from becoming overly salty. The gochujang provides the signature 'umami' and heat mentioned in the description.

Nutrition per serving

• main
• pasta
• shrimp
• spicy
• creamy
• dinner
• fusion
• seafood