INTRODUCTION

The Creamy Gochujang Pasta with Shrimp is a dish that can be prepared in less than half an hour, is simple to prepare, and is really enjoyable. This pasta dish is a combination of Italian and Korean cuisine, and it features juicy shrimp that have been seared, rigatoni pasta that is cooked to perfection, fragrant aromatics, and a gochujang sauce that has been lightened up and is spicy and robust in flavor.

With its spicy, smokey, savory, and deliciously creamy texture, this Creamy Gochujang Pasta with Shrimp is the perfect example of how Italian and Korean cuisines can be perfectly combined to create a pasta dish that is both delicious and opulent. Gochujang is a fermented Korean chili paste that provides depth of flavor. When combined with cream sauce ingredients such as milk, parmesan cheese, and butter, gochujang creates a taste profile that is both fiery and rich, creating a complex and pleasant flavor profile.

An alternative to the popular TikTok creamy gochujang pasta, my version of this meal is created with a cream sauce that has been lightened up rather than heavy cream. This makes it slightly healthier than the original. You are free to use as much or as little gochujang as you are comfortable with, depending on the level of heat that you prefer. Whether you choose to make it extremely spicy, medium hot, or on the milder side, this recipe will taste fantastic no matter what you do. I have no doubt that you are going to adore it!

What is Gochujang?

Gochujang is a fermented chili paste that is common in Korea. It is characterized by its hot, savory, and somewhat sweet flavor. Chili powder, glutinous rice, soybeans, and salt are the individual ingredients that go into its production. One of the distinctive characteristics of gochujang is the fermenting process that it undergoes, which results in a flavor profile that is both complex and deep. The method also results in gochujang being a food that is rich in probiotics, which is helpful for the health of the gut.

Although the level of heat in gochujang can vary based on the type of chili that is used and the length of time that it is fermented, it is normally considered to have a moderate level of heat. Additionally, the sweetness of gochujang helps to provide the spicy flavor a little bit of a counterpoint. There are a great number of applications for gochujang. Another way that I enjoy it is in a dish of vegetables, such as this Gochujang Tofu dish with Roasted Vegetables.The Gochujang that my mother-in-law makes is my favorite of the bunch. The original flavor is the one I purchase, but they also offer a spicy flavor if you want things on the spicy side. You can find it at Asian markets, at your neighborhood grocery shop, or even on the internet. There will be a jar or a tub containing it close to the soy sauce.

WHY THIS RECIPE SHOULD BE USED

• Easy and quick to do. The fact that this dish requires only a few basic components and can be prepared in less than half an hour makes it an ideal choice for hectic weeknights.
• The tastes and the texture are incredible. In addition to being loaded with umami, it is bursting with tastes that are smokey, flavorful, slightly sweet, and spicy. Combining the lovely creamy sauce with the thick, al-dente rigatoni pasta is a delicious combination.
• It is modifiable. Depending on your preferences, you may make it vegetarian, vegan, or gluten-free by adding your preferred protein (shrimp, tofu, or chicken), as well as personalize it.
• The cream sauce is lighter. This variation of the popular TikTok gochujang spaghetti is a lighter variant because it is made without the use of heavy cream or coconut milk or both.
• Exceptional comfort cuisine prepared in an Asian style! This substantial pasta meal that combines flavors from Korea and Italy is so delicious and addicting that you will find yourself making it over and over again!

INGREDIENTS

• Shrimp (or prawns): Peeled and deveined jumbo shrimp (size 16/20) were the shrimp that I used. Despite the fact that shrimp of smaller sizes are also effective, shrimp of larger sizes are more succulent and are less likely to become overcooked.
• Shrimp seasonings: During the process of cooking the shrimp, I seasoned them with kosher salt, black pepper, and Herbs de Provence. If you are using iodized table salt, you should use half the amount of kosher salt. It is also possible to substitute Italian spice for the shrimp in this recipe. In my opinion, the flavors of rosemary and marjoram that are added by the Herbs de Provence are the ones that I enjoy the most.
• Unsalted Butter and Olive Oil: in order to prepare the shrimp and additional butter for the purpose of preparing the remaining gochujang pasta dish.
• Aromatics: Both fresh garlic and fiery red chilies are available to us. In this recipe, I used Thai Bird’s Eye red chilies; however, you are free to use any variety of chile that is straightforward to obtain. If you are sensitive to heat and prefer less spice, you should either omit it or use less of it.
• Veggies: Baby spinach, yellow onion, and champignon mushrooms are the ingredients. You are free to use shallots or red onions, as well as several other kinds of mushrooms, such as cremini mushrooms, shiitake mushrooms, white button mushrooms, and so on. In place of baby spinach, baby kale can be used as an alternative.
• Rigatoni Pasta: The thick, tubular shape of rigatoni pasta when combined with the creamy gochujang sauce is my favorite combination, but you may use any type of pasta you have on hand.
• Cream Sauce ingredients: For the construction of our cream sauce, we will be use unsalted butter, all-purpose flour, and whole milk in addition to the butter.
• Gochujang: The Korean chili pepper paste known as gochujang is preserved through fermentation and is packaged in small jars or tubs. It is not particularly hot, despite the fact that it is a rich dark red color. This dish has a flavor profile that is smokey, sweet, and spicy.
• Gochugaru: A chili powder or fiery red pepper powder that is indigenous to Korea. You should adjust the amount of spice you use to taste because the level of spice varies based on the brand. As an alternative, you might use crushed red pepper flakes or any kind of chili powder that is intermediate in heat. Both gochujang and gochugaru can be found in stores that cater to Korean and Asian consumers, as well as larger supermarkets and online retailers.
• Low Sodium Light Soy Sauce: In order to provide umami and savory overtones, a splash. Since gochujang is fairly salty, it is preferable to have a low sodium content.
• Seasonings: For a hint of lemony taste, kosher salt, black pepper, and dried thyme are the ingredients you use.
• Parmigiano Reggiano Cheese (or parmesan cheese): Purchasing a block of cheese from the shop and grating it yourself at home is something that I strongly recommend doing. The fact that it does not contain any of the preservatives or anti-caking compounds that are found in the pre-shredded cheese bags sold at the supermarket means that it will melt more evenly and more effectively into the sauce. Furthermore, Pecorino Romano cheese is an excellent alternative.
• To Serve: Basil, green onions (scallion or spring onion), parsley, or cilantro (coriander) that has been chopped and ready to use.

INSTRUCTIONS

Preparations:

1. Prepare the shrimp: The frozen shrimp should be thawed and then well rinsed. Dry with a towel and set aside.
2. Prepare the fresh ingredients: It is recommended that you chop or slice the mushrooms, garlic, fresh red chilies, and yellow onion in accordance with the instructions provided in the “ingredients” section.

Creamy Gochujang Pasta:

1. Cook the pasta: In accordance with the instructions provided on the package, cook the pasta in a big pot of salted water until it is just one minute shy of becoming al dente. (Alternatively, you can use the same deep sauté pan of medium size that you will use to prepare the pasta dish). After reserving half a cup of the water used to cook the pasta, drain it and set it aside. (Although it is not required, I find that running cold water over the pasta helps prevent it from sticking and allows it to cook for a longer period of time.)
2. Sear the shrimp: One-half tablespoon of unsalted butter and one-half tablespoon of olive oil should be heated in a deep sauté pan of medium size over medium-high heat respectively. The shrimp should be added to the pan, and the pieces should be spread out. Herbs de Provence, black pepper, and half of the kosher salt should be used to season the dish. After allowing the food to sear for one minute, flip it over and season the other side with the spice mixture that is left over. Continue to sear for an additional one to two minutes, or until the food is just done. Remove from the pan and place in a clean bowl, ensuring that the majority of the oil and butter remain in the pan.
3. Sauté the aromatics: Prepare the remaining half tablespoon of unsalted butter by heating it in the same pan over medium-high heat before proceeding. After it has reached a foaming stage, add the garlic, fresh red chilies, and yellow onion. Sauté the onion until it begins to soften, and until the garlic and chiles have developed a delicious aroma.
4. Add the mushrooms: Include the mushrooms that have been cut and add a quarter of a teaspoon of kosher salt. Sauté for one to two minutes, or until the vegetables have become more tender. It is recommended that you add a small amount of pasta cooking water if the pan appears to be too dry.
5. Build the creamy gochujang sauce: When you add the all-purpose flour, whisk it for one to two minutes to blend the ingredients and get rid of the taste of flour. After that, reduce the temperature and continue whisking while gradually adding the milk to the mixture.
6. Season: The gochujang, low sodium light soy sauce, gochugaru, the remaining half teaspoon of kosher salt, black pepper, and dried thyme should be added to the cooking liquid. Mix thoroughly until everything is incorporated.
7. Add the cheese: Stir in the Parmigiano Reggiano cheese that has been freshly grated until it has completely melted. The sauce will begin to get more viscous.
8. Mix in the baby spinach. Add the baby spinach and stir for one minute, or until the spinach has just begun to wilt.
9. Add the cooked pasta and shrimp. The shrimp and rigatoni pasta that has been cooked should be added back into the pan. Stir everything together until it is completely covered in the sauce. If you find that the sauce has become excessively thick, you can add ½ to 1 tablespoon of pasta cooking water to soften it up, or you can add more water till you get the required consistency.
10. To Serve: Spread the mixture out evenly on plates or in bowls. Add some chopped basil or any other fresh herbs of your choosing as a garnish. Serve as soon as possible.

RECOMMENDATIONS FOR SERVING

This creamy gochujang pasta with shrimp might be considered a complete meal on its own because it contains carbohydrates, protein, and vegetables. On the other hand, you might serve it with a straightforward side salad or garlic bread to provide a vehicle for the mouthwatering and creamy gochujang pasta sauce.

STORING LEFTOVERS AND REHEATING THEM

In the refrigerator, leftovers can be stored for two to three days. Reheat in the microwave for two minutes on high, stirring halfway through the process, until the beverage is hot all the way through. It is recommended that you garnish the dish with basil after it has been reheated because basil can get bitter and blackened in the microwave if it is exposed to heat for an extended amount of time.

COOKING TIPS

• To suit your preferences, adjust the level of spice. In order to make this meal less spicy, you may either leave out the red chili peppers or use a smaller amount of gochujang. During the process of sautéing the aromatics, you may also choose to incorporate the gochujang. When compared to adding the gochujang to the cream sauce, toasting it in oil results in a reduction in the amount of heat it contains.
• The recipe should be doubled. This dish is fit for two to three persons. When you need to feed more people, simply double the amount of ingredients in the recipe and cook it in a larger skillet or pan with a deeper edge.
• Adjust the consistency of the sauce. After incorporating the shrimp and pasta that have been cooked, if the sauce becomes excessively thick, you can lighten it by adding a tiny amount of the pasta boiling water that you have set aside. It is important to keep in mind that this dish is intended to have a bit sauciness.

VARIATIONS

• Use a different pasta type. In addition to orecchiette, mezze paccheri, spaghetti, fettuccine, and orzo, this recipe for creamy gochujang pasta also features a variety of other excellent pasta options.
• Make it gluten-free. You should use a gluten-free gochujang such as Wholly Gochujang, gluten-free soy sauce (low sodium is recommended), tamari or coconut aminos, and gluten-free pasta.
• Use a different protein. There are a variety of delectable options available, including ground chicken, ground turkey, ground beef, boneless skinless chicken thighs, and Italian sausage.
• Use shredded chicken. It is possible to substitute shredded leftover cooked chicken or rotisserie chicken purchased from the store for shrimp when adding the pasta to the dish rather than using shrimp.
• Make it vegetarian. Instead of shrimp, try substituting a plant-based protein such as tofu or tempeh that has been pan-fried.
• Make it vegan. Coconut milk, vegan butter, and vegan parmesan cheese are all examples of plant-based milks that can be used. These crunchy pan-fried tofu cubes or tempeh are a substitute for the shrimp that you would normally use.
• Add more/other veggies. Peas, sautéed asparagus or sliced carrots, baby kale substituting for baby spinach, and broccoli florets that have been blanched would all be delicious additions to this dish.
• Use noodles. With the creamy gochujang pasta sauce, ramen, which is a type of thin dry rice noodles similar to those used in pad thai or udon noodles, would be a delicious combination. I highly recommend trying out my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken if you are a fan of udon noodles.

NOTES:

1. Fresh red chilies and the level of heat: Depending on how much heat you desire, you may either leave out or lower the amount of chilies. This meal will receive a significant level of heat from the addition of gochujang and gochugaru. For those who enjoy foods that are spicy and fiery, the chilies are a delicious complement to the dish.
2. The gochujang. These are little tubs or jars that contain a fermented Korean chili pepper paste. They are available for purchase. In spite of the fact that it is a very dark red hue, it does not have a pungent flavor. It has a flavor profile that is spicy-sweet and smokey, with a hint of spice that is slightly more intense. In the event that you are very sensitive to spicy cuisine, you are free to use less. Gochujang can be purchased both in Korean and Asian stores as well as in mainstream supermarkets. Additionally, it can be purchased online.
3. The gochugaru. Gochugaru is a fiery red pepper powder or chili powder that originates from Korea. Depending on the brand, it is available in a range of different levels of heat. Taste will determine the appropriate amount to use. As an alternative, you might use crushed red pepper flakes or any kind of chili powder that is intermediate in heat. Supermarkets in Korea and other Asian countries, as well as some supermarkets in the United States, as well as online, carry it.
4. Pasta with rigatoni: This recipe calls for a variety of pastas, including orecchiette, mezze paccheri, spaghetti, fettuccine, and orzo, all of which are excellent choices.
5. Food that has been stored and then reheated. In the refrigerator, leftovers can be stored for two to three days. Reheat in the microwave for two minutes on high, stirring halfway through the process, until the beverage is hot all the way through. It is recommended that you garnish the dish with basil after it has been reheated because basil can get bitter and blackened in the microwave if it is exposed to heat for an extended amount of time.
6. The nutritional information that is supplied is approximative and will change depending on the alternative ingredients that are used.
7. If you would want to modify this dish to accommodate particular dietary requirements or to use a different type of protein, vegetables, or other ingredients, please refer to the ‘Variations’ portion of the post that is located above.

CONCLUSION

A gastronomic journey that combines the finest of two worlds, creamy gochujang pasta with shrimp is a voyage filled with culinary delights. Gochujang, which has a fiery taste, combines well with the rich, creamy sauce, and the shrimp lends a touch of refinement to the dish. Because of its one-of-a-kind and delectable flavors, this dish is certain to become a favorite in your home, and it will not only impress your family but also your guests. Joy in the kitchen!

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. Does gochujang thicken pasta sauce?

Ans. Although the gochujang does, in fact, thicken the cream sauce, it is also necessary to add additional flour in order to achieve the desired consistency, given that this recipe does not contain any heavy cream.

2. Can i use heavy cream instead?

Ans. Adding ⅓ to ½ cup (79ml to 118ml) of heavy cream is a viable option for those who desire a more luxurious and creamy gochujang sauce.

3. Can i use coconut milk?

Ans. It is possible to use coconut milk in place of whole milk if that is what you prefer. The taste will be distinct, with a hint of sweetness that is reminiscent of nuts. All the same, it will continue to have a delectable flavor!