Empty My Fridge
On the other side
Ingredientes
- Pasta3 xícaras
- Gochujang2 colheres de sopa
- Garlic · sliced6
- Shrimp · peeled2 xícaras
- Heavy cream1 xícara
- Olive oil2 colheres de sopa
- Kosher salt per 1L water for cooking pasta1 colher de sopa
- Parmesan cheese · grated¼ xícara
- Butter1 colher de sopa
- Chive1
Modo de preparo
- 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.
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AlhoQueijoCreme de leiteQueijo parmesãoCreme de leite frescoMacarrãoCamarãoGochujang
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.