Empty My Fridge
On the other side
Ingredients
- Pasta3 cups
- Gochujang2 tbsp
- Garlic · sliced6
- Shrimp · peeled2 cups
- Heavy cream1 cup
- Olive oil2 tbsp
- Kosher salt per 1L water for cooking pasta1 tbsp
- Parmesan cheese · grated¼ cups
- Butter1 tbsp
- Chive1
Instructions
- Cook the pasta until al dente, or about 1 minute less than the package time.
- Reserve ½ cup of the pasta water, then drain the pasta.
- While the pasta cooks, sauté the sliced garlic in olive oil over medium heat in a large pan.
- When the garlic has softened slightly, add the gochujang.
- Lower the heat and cook the gochujang until the oil turns a deep red, which mellows the spice.
- Add the cooked pasta and the reserved pasta water, and simmer until the sauce thickens and clings to the pasta.
- Add the shrimp and stir to combine.
- Turn the heat to low, add the Parmigiano Reggiano and finish with the butter to keep the sauce glossy.
- Plate the pasta, top with chives or parsley if using, and garnish with more grated Parmigiano Reggiano.
Summarized from Doobydobap's video. Watch it for the details.
More recipes with
GarlicCheeseCreamParmesan cheeseHeavy creamShrimpPastaGochujang
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