Spicy Creamy Shrimp Pasta
A bold and creamy spicy shrimp pasta infused with gochujang for the perfect balance of heat and richness. Watch me make Spicy Creamy Shrimp Pasta
Servings: 2 servings
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
Serving: 1serving | Calories: 510kcal | Carbohydrates: 37g | Protein: 26g | Fat: 28g