Spicy Creamy Shrimp Pasta
Equipment
Ingredients
Shrimp Marinade
- 12 oz shrimp, peeled and deveined (fresh or defrosted from frozen)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon sesame oil
Pasta & Sauce
- 6 oz pasta, I used rigatoni
- 3 cloves garlic, minced
- 2 tablespoons gochujang
- ½ cup heavy cream
- ¼ cup reserved pasta water
- ½ teaspon sugar
- ¼ cup Parmesan cheese
- Salt & pepper, to taste
Optional Garnishes
- Extra Parmesan
- Chives
Instructions
- Marinate the shrimp with salt, pepper, garlic powder, paprika, and sesame oil for 30 minutes.
- Cook the pasta one minute before al dente per package instructions and reserve ¼ cup of pasta water before draining.
- Heat oil in a pan and sear the shrimp on high for one minute per side, then remove from pan and set aside.
- In the same pan, sauté garlic for a minute, then stir in gochujang and cook for another 30 seconds.
- Pour in the heavy cream, sugar, salt, and pepper, stirring until well combined.
- Add the reserved pasta water and pasta, stirring until the sauce thickens.
- Stir in Parmesan cheese and return the shrimp to the pan.
- Serve in a bowl and optionally garnish with Parmesan and chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Spicy Creamy Shrimp Pasta is So Delicious
There’s something undeniably satisfying about a bowl of spicy, creamy pasta. This one checks all the boxes. The shrimp is juicy, the gochujang gives it just enough heat, and the cream smooths everything out into a velvety sauce. I love how this comes together so quickly but feels restaurant-worthy. It’s a dinner I can make on impulse and never get tired of.
Ingredients for Spicy Creamy Shrimp Pasta
This recipe is made from pantry staples and freezer-friendly ingredients, which makes it ideal for busy nights. The shrimp is marinated in just a few seasonings and seared to keep it juicy. Gochujang brings heat and umami, while the cream, Parmesan, and pasta water help create that silky, clingy texture that makes every bite perfect.
Shrimp Marinade
- 12 oz shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon sesame oil
Pasta & Sauce
- 6 oz pasta
- 3 cloves garlic, minced
- 2 tablespoons gochujang
- ½ cup heavy cream
- ¼ cup reserved pasta water
- ½ teaspoon sugar
- ¼ cup Parmesan cheese
- Salt and pepper, to taste
Optional Garnish
- Extra Parmesan
- Chives
How to Make Spicy Creamy Shrimp Pasta
Step-by-Step Instructions
Start by marinating the shrimp with a few pantry spices and sesame oil. While that sits, cook the pasta and save some of the starchy water to use in the sauce later.
Sear the shrimp in a hot pan until just cooked, then set it aside. In the same pan, sauté garlic and gochujang until the kitchen smells amazing.
Pour in the heavy cream, sugar, and seasoning. Add your pasta and a splash of pasta water, then stir until the sauce becomes glossy and thick.
Finish it off by adding the Parmesan cheese and tossing everything together with the shrimp. Top with more cheese and chives if you’re feeling fancy.
Tips and Variations
Fresh or Frozen Shrimp?
Either works. Just make sure frozen shrimp is fully thawed and patted dry before marinating so it sears instead of steaming.
Can I Make This Less Spicy?
Use 1 tablespoon of gochujang instead of two, or skip the chili flakes if adding extra heat. The cream balances most of the spice.
Frequently Asked Questions
Can I make this ahead for meal prep?
Yes. The sauce holds up surprisingly well and the shrimp reheats quickly. Just store everything in an airtight container and warm gently.
What’s the best pasta shape for this?
Rigatoni, penne, or fusilli work great because they hold onto the sauce. But honestly, use whatever pasta you have on hand.
How do I keep the shrimp from overcooking?
Sear it quickly on high heat, just one minute per side. Don’t add it back in until the end when the sauce is ready.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Whole milk works better than skim, and you might want to add a splash more Parmesan to thicken it.
You Might Also Like
Love spicy creamy sauces? Try my Gochujang Carbonara.
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Need a fast, bold noodle dish? Spicy Peanut Noodles are ready in just 10 minutes.
