Creamy Gochujang Pasta with Shrimp
A simple creamy shrimp pasta that’s sweet, spicy, and tangy, perfect for weeknight dinners.
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.