Empty My Fridge
Why does this seem like a blooper reel (ft. samseats)
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 short of the package time. Reserve ½ cup of the pasta water, then drain.
- While the pasta cooks, sauté the sliced garlic in olive oil in a large pan over medium heat.
- When the garlic has slightly softened, add the gochujang and lower the heat. Cook it until the oil turns a deep red and the spice mellows.
- Add the cooked pasta and the reserved pasta water. Simmer until the sauce thickens and clings to the pasta.
- Add the shrimp and stir to combine.
- Turn the heat to low, add the Parmesan and finish with the butter to keep the sauce glossy.
- Plate, garnish with chives or parsley and more grated Parmesan if you like.
Summarized from Doobydobap's video. Watch it for the details.
More recipes with
GarlicCheeseCreamParmesan cheeseHeavy creamShrimpPastaGochujang
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