Empty My Fridge
On the other side
Zutaten
- Pasta3 Tassen
- Gochujang2 EL
- Garlic · sliced6
- Shrimp · peeled2 Tassen
- Heavy cream1 Tasse
- Olive oil2 EL
- Kosher salt per 1L water for cooking pasta1 EL
- Parmesan · grated¼ Tassen
- Butter1 EL
- Chive1
Zubereitung
- 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.
Zusammengefasst aus dem Video von Doobydobap. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchKäseSahneParmesanSchlagsahneNudelnGarneleGochujang
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