This Creamy Gochujang Pasta with Shrimp takes a simple pasta recipe up a notch, turning it into something buttery, sweet, and spicy all at once.
Combining Mediterranean elements and Korean flavors in one simple meal, this pasta is quick and easy to make, yet full of umami. Gochujang, the star of the show, is a fermented Korean chili paste that lends heat, sweetness, and savory depth to the dish, beautifully balancing the heavy cream and Parmesan cheese.
Shrimp is one of the quickest proteins to cook, done in just a few minutes, making this a practical dinner for busy weeknights without sacrificing flavor.
But the best part of this recipe is that it uses pantry staples like pasta, garlic, butter, and Parmesan alongside an exciting ingredient like gochujang, which can be used in a myriad of dishes. Here, they come together to create a smooth, creamy sauce that’s bright, rich, and full of flavor.
I first saw a version of it on TikTok and immediately knew I had to try it. It’s a little bit Italian, a little bit Korean, a little bit like Penne alla Vodka, but with a fun twist.
What Is Gochujang?
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. Unlike hot sauce, it has a thick texture that delivers spicy, savory, sweet, and slightly tangy flavors all at once.
When mixed into creamy pasta sauces, gochujang melts into the sauce, adding complexity without making it overwhelmingly spicy.
I’ve had a love affair with this Korean paste ever since I first tried it. Now it’s become somewhat of a staple in my fridge. Its funky, fermented pepper paste adds a boost of spicy-sweet umami to everything from stir-fries and soups to creamy dishes like this one.
A fundamental ingredient in Korean cuisine, its scarlet-red hue even adds a sense of novelty to the dish, so don’t be alarmed by its vibrant color!
Tips for Success
- Reserve some of the pasta water before draining, as the starch helps create a silky, glossy sauce.
- Keep an eye on the shrimp, they become rubbery if overcooked, so you want them cooked just until pink.
- Adjust the amount of gochujang depending on your preferred spice level.
Variations
Add Vegetables: This recipe requires minimal chopping and prep, but feel free to add different vegetables for a more nutritious version. Spinach, mushrooms,and broccolini would work well here.
Use Another Protein: Chicken, salmon, and even tofu would work well in place of shrimp.
Make It Extra Creamy: Increase the heavy cream for a milder, richer sauce.
Use Different Pasta: Linguine, spaghetti, bucatini, or penne all work well.
Serving Suggestions
This creamy gochujang pasta pairs well with:
- Garlic bread
- Roasted vegetables like broccoli and asparagus
- Cucumber salad
- Simple green salad with a bright lemon vinaigrette
FAQ
Can I adjust the spice level?
Yes. Use 1 tbsp gochujang for mild heat, 2 tbsp for medium, and 2½–3 tbsp if you want it noticeably spicy. You can also mellow it with extra cream or Parmesan.
Why is my sauce too thick or too thin?
It depends on pasta water and heat. Too thick: add reserved pasta water a few tablespoons at a time. Too thin: simmer the cream sauce a few extra minutes before adding pasta.
Can I substitute the heavy cream?
Yes. Half-and-half works but produces a looser sauce. Coconut milk also works but changes the flavor profile significantly.
Do I need to reserve pasta water?
Yes. The starchy water helps emulsify the sauce, making it glossy and thick.
What pasta shapes work best?
Short ridged pasta like rigatoni holds the sauce well, but linguine or spaghetti also work.
More Pasta Recipes
Burst Tomato Burrata Pasta: Sweet burst cherry tomatoes cook down into a rich, flavorful sauce, finished with creamy burrata that melts into everything.
Roasted Red Pepper Pasta: A smooth, roasted red pepper sauce blended with garlic and olive oil, tossed with pasta for a simple, slightly smoky weeknight dish.
Creamy Roasted Butternut Squash Pasta with Burrata: Roasted butternut squash is blended into a creamy sauce with garlic and Parmesan, then finished with burrata for extra richness.
Caramelized Zucchini Pasta: Slow-cooked zucchini turns soft and sweet in olive oil and garlic, creating a simple, but deeply flavored sauce.
If you make this Creamy Gochujang Pasta with Shrimp please be sure to leave a comment! I’d love to hear from you.
Creamy Gochujang Pasta with Shrimp
Ingredients
- 8 oz (225g) rigatoni
- ½ lb (225 g) shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 2 tbsp gochujang
- 1 cup heavy cream
- 1 tbsp unsalted butter
- ¼ cup freshly grated Parmesan, plus more for garnish
- ½-1 tbsp fresh lemon juice
- Chopped chives, for garnish
- Kosher salt and black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
- Meanwhile, season the shrimp with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, or until just opaque and cooked through. Transfer to a plate.
- Add the garlic to the same skillet and sauté for about 30 seconds, adding a little more olive oil if needed. Reduce the heat to medium, stir in the gochujang, and cook, stirring constantly, for about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, or until the sauce has thickened slightly.
- Add the cooked pasta along with about ¼ cup of the reserved pasta water, tossing to coat. Add more pasta water if needed, a couple of tablespoons at a time, until the sauce reaches your desired consistency.
- Stir in the butter until melted. Stir in the Parmesan.
- Return the shrimp to the skillet and stir in the lemon juice. Taste and season with additional salt and pepper if needed.
- Garnish with chopped chives and more Parmesan before serving.
