Gochujang Shrimp Pasta
If you’re craving something that feels both familiar and adventurous, this Gochujang shrimp pasta might just become your new favorite. It’s the kind of dish that surprises you—in the best way.
This recipe takes the comforting foundation of a classic pasta dish and transforms it with the bold, umami-rich flavor of Gochujang. The result? A creamy, slightly spicy pasta with juicy shrimps. It’s quick enough for a weeknight dinner.
Whether you’re already a fan of Korean flavors or just looking to switch up your usual pasta routine, this dish is a delicious way to explore something new without stepping too far outside your comfort zone.
About the Dish
Gochujang shrimp pasta is an irresistible fusion dish that brings together the comforting richness of Italian pasta with the deep, complex flavors of Korean cuisine. Juicy, tender shrimps are sautéed until perfectly cooked, then tossed in a silky sauce made with Gochujang—a fermented Korean red chili paste known for its savory, sweet, and spicy flavor. The sauce creates a balance of spice, creaminess, and subtle sweetness.
- Aromatic of garlic and onion enhance the richness of the dish.
- Heavy cream and pasta water help bring everything together into a glossy pasta.
- The shrimp adds a delicate tender that pairs perfectly with flavor of the sauce.
- Grated Parmesan cheese adds a salty, nutty richness that balances the spice of Gochujang. As the cheese melts into the sauce, it creates a velvety texture.
Finished with a sprinkle of dried parsley or more grated parmesan cheese. This dish is both comforting and exciting—perfect for those looking to elevate their pasta dish with something unique and pack with flavor.
Gochujang Shrimp Pasta
2
servings15
minutes30
minutesIngredients
20 shrimps
1 tbsp olive oil
4 garlic cloves
Half medium onion
Salt & pepper to taste
1 tbsp Gochujang chili paste
1/4 cup pasta water
3/4 cup heavy cream
3 tbsp grated parmesan
150g pasta
Dried parsley to garnish
Directions
- Add oil into a pan once hot add shrimps and season with salt and black pepper.
- Once shrimps are cooked take off the heat and set aside.
- In another pot, bring water to a boil and add in pasta. Cook according to the packaging.
- Once finished, drain out water and save some pasta water.
- In a the same pan, stir fry diced onions and garlic until onions are soft.
- Add 1 tbsp of Gochujang, pasta water and heavy cream. Season with salt & pepper as needed.
- Add cooked pasta into the pan along with cooked shrimps and grated parmesan.
- Stir well until combine and adjust more salt and cheese if needed.
- To serve, sprinkle some dried parsley on top to garnish.