INTRODUCTION

The creamy Gochujang pasta with shrimp is a hybrid of a dish that combines the pleasant and spicy aroma of Korean food with the soothing creaminess of Italian pasta this combination delivers what a meal it is really special comes. This recipe would be perfect for people who like more powerful flavors and like to try new things. Gochujang, a Korean red chile sauce, is served in a creamy sauce, resulting in a rich and refreshing sauce The shrimp and pasta are coated in a sauce that not only looks good but tastes a it’s a wonderful thing.

Not only is this dish very easy to cook for the creamy gochujang shrimp pasta, but it also has a lot of flavor despite the quick preparation. This was my first time using gochujang in spaghetti sauce. I had never done that before. My initial reaction was skepticism; However, it turned out to be a really effective method! In addition to a spicy and rich flavor, it pairs exceptionally well with a particularly creamy sauce. You are free to remove the shrimp or substitute something else if you wish. This recipe calls for shrimp, which I add in for some protein and texture. However, you are free to do either of those things.

This creamy gochujang pasta with shrimp is a perfect example of how Italian and Korean cuisines can be wonderfully combined to create rich and savory pasta dishes. It has a nice creamy texture and a spicy, smoky and savory taste.

Known as gochujang in Korea, roasted chilli flavors the dish. When combined with the other ingredients of the cream sauce, such as milk, parmesan cheese and butter, Gochujang imparts a bright and rich flavor, creating a complex and appealing taste

My version of this dish has a creamy sauce made lighter than heavy cream, and is meant to be an alternative to tiktok’s famous creamy gochujang pasta and thus basically a bit more nutritious . . . .

Depending on how much heat you want, you are free to use more or less gochu jung. Regardless of whether you want to make it extra spicy, extra hot, or on the mild side, this dish will taste amazing no matter how you choose to prepare it and you will definitely absolutely love it!

What is Gochujang?

Gochujang is a fermented eggplant common in Korea. Characteristically warm, sweet and slightly sweet. Chili powder, gluten, rice, soybeans and salt are the individual ingredients that go into its production.

One of the unique characteristics of gochujang is its fermentation, giving it a rich and deep flavor The method also makes gochujang a food rich in probiotics, which contribute to gut health.

Although the temperature of gochujang can vary depending on the type of pepper and the length of steeping time, after what is generally considered a moderate temperature, the flavor of gochujang contributes to a counterpoint to the spice flavor. Gochujang has many applications. Another way I like is in a vegetable dish, like this Gochujang Tofu dish with Roasted Vegetables.

My father-in-law’s gochujang is my favorite of the bunch. The original flavor is what I would buy, but they also offer a spicy flavor if you like things on the spicy side. You can find it in Asian markets, your local grocery store, and even online. Near the soy sauce, there will be an extra bottle or tub.

WHY THIS RECIPE WORKS

• Immediate and easy. This recipe calls for simple ingredients and is ready in less than 30 minutes, making it perfect for a busy weeknight!
• Sweets and surprises. It’s smoky, sweet, slightly sweet and full of spice and full of umami! The firm, al-dente rigatoni pasta pairs perfectly with the sweet, creamy sauce.
• You can change it as you like. You can customize your favorite protein (shrimp, tofu, chicken) and go vegan, vegan and/or gluten-free.
• Light cream sauce. Without heavy cream or coconut milk, it is a lighter version of the famous Tiktok Gochujang pasta.
• Best Asian style comfort food! This delicious pasta dish combining Korean and Italian flavors is so delicious and addictive that you will make it again and again!

INGREDIENTS AND SUBSTITUTES

• Shrimp (or prawns): I used peeled and deveined (16/20 size) jumbo shrimp. Smaller shrimp work too, larger shrimp are juicier and not as easily overcooked.
• Shrimp seasonings: When cooking the shrimp, I use kosher salt (use half the amount when using iodized table salt), black pepper and Herbs de Provence and you can also use Italian seasoning for the shrimp instead. I personally love the rosemary and marjoram flavors added by Herbes de Provence.
• Unsalted Butter and Olive Oil: alternative butter for cooking the rest of the shrimp and gochujang pasta dishes.
• Aromatics: We have fresh garlic and hot red pepper. I used Thai bird’s eye red pepper but you can use any variety that is readily available. If you are hot and want less spice, use less or.
• Veggies: Red onions, champinon mushrooms and baby oranges. Feel free to add red onions or shallots and any kind of mushrooms like white button mushrooms, shiitake mushrooms, cremini etc. It is possible to have a crib instead of using a crib.
• Rigatoni Pasta: I love the thick, tube-like rigatoni pasta with a creamy gochujang sauce but any pasta you have on hand will work.
• Cream Sauce ingredients: We will use all-purpose flour and whole milk along with unsalted butter to make our cream sauce.
• Gochujang: Gochujang is a dried Korean chili pepper served in small containers or jars. Although deep dark red in color, it is not overly spicy. It has a spicy-sweet and smoky flavor profile.
• Gochugaru: Korean hot red pepper powder or chili powder. Spice levels vary from brand to brand so adjust the amount you use to taste. Substitute crunchy red pepper flakes or some hot chili powder. Both Gochujang and Gochugaru are available in Korean and Asian supermarkets and online.
• Low Sodium Light Soy Sauce: A splash of water adds rich umami notes. Low sodium is preferred because gochujang is very salty.
• Seasonings: Kosher salt, black pepper and dried thyme for a hint of lemon flavor.
• Parmigiano Reggiano Cheese (or parmesan cheese): I highly recommend buying some cheese at the store and packing it yourself at home. It’s very textured and perfect in the sauce because it won’t have any of the preservatives or anti-caking of the pre-shredded cheese bags in the store Pecorino Romano cheese is another good option.
• To Serve: Chopped fresh basil, green onions (scallion/spring onion), parsley, or coriander (coriander).

INSTRUCTIONS

1. Prepare the pasta by cooking it. 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. Once the pasta has been cooked, set aside some of the water that was used to prepare it.
2. Fish the shrimp in oil. Butter and olive oil that has not been salted should be heated in a deep sauté pan of medium size. The shrimp should be added to the pan, and the pieces should be spread out. Season and sear both sides until the meat is just cooked through and has a light brown color. Place the mixture in a new bowl and set it aside.
3. Toast the aromatics in a pan. The yellow onion, garlic, and fresh red chilies should be sautéed in additional butter at a high temperature until they become fragrant and have softened.
4. Mushrooms should be added. Following the addition of the sliced mushrooms, season the dish with a dash of kosher salt. To soften the meat, sauté it.
5. Mix in the flour using a whisk. Mix in the all-purpose flour using a whisk. Make sure to cook for around a minute in order to eliminate the taste of flour.
6. Pour in the milk and seasonings. Bring the temperature down to a lower setting and continue whisking while gradually adding the milk. Gochujang, low sodium light soy sauce, gochugaru, the remaining kosher salt, black pepper, and dried thyme should be stirred in until they are thoroughly blended for optimal flavor.
7. The Parmigiano Reggiano cheese should be added. The sauce should be mixed until it is completely melted and begins to thicken.
8. Incorporate the baby spinach into the mixture. Stir until the leaves have just begun to droop.
9. After the pasta has been cooked, add the shrimp to the container. Everything should be thoroughly coated in the sauce after it has been thoroughly mixed together. In the case that the sauce is too excessively thick, add additional water from the pasta.
10. Deliver! Spread the mixture out evenly on plates or in bowls. Put some chopped basil or any other fresh herbs you like on top, and then savor the deliciousness!

SERVING SUGGESTIONS

Due to the presence of carbohydrates, protein and vegetables, creamy shrimp gochujang pasta can be called a complete meal in itself Alternatively, you can serve it with a simple side salad or garlic bread to provide vehicle for serving its sweet and creamy gochujang pasta sauce. This would be a good option.

STORING AND REHEATING LEFTOVERS

Two to three days is the maximum time leftovers can be stored in the refrigerator. It’s recommended to reheat the drink on high in the microwave for a couple of minutes, stirring halfway through the process, until everything reaches a warm temperature as basil can get bitter and dark in the microwave when heated for a long time back And can be black.

Tips

• Adjust the ingredients to suit your taste. To make this dish less spicy, you can omit the red pepper or use less gochujang. You can also add gochu rust to the aromatic smells. Compared to adding gochujang to a cream sauce, toasting it in oil reduces the heat content.
• The cooking should be doubled. This dish is suitable for two to three people. If you need to feed more people, just double the ingredients in the recipe and cook in a large skillet or pan with a deep mouth
• Adjust the consistency of the sauce. Includes boiled shrimp and pasta If the sauce is too thick, you can lighten the pasta on the side by adding a few drops of boiling water It is important to keep in mind that this recipe is made according to it will give it some sauciness.
• As a vegetarian alternative, you can use mushrooms, tofu, or a variety of vegetables, such as potatoes, zucchini and broccoli, instead of shrimp
• Variation on the noodle: For a gluten-free option, you can try this recipe with pasta varieties like fettuccine, pain, or even rice noodles
• In addition to pairing chicken, scallops, or seafood, this dish is just as delicious when made with proteins.

Variations

• Use a different type of pasta. Other great pasta options for this creamy gochujang pasta are orecchiette, mezze paccheri, spaghetti, fettuccine, and orzo.
• Make it gluten free. Use gluten-free gochujang such as holly gochujang, gluten-free soy sauce (low sodium is preferred), tamari or coconut aminos, and gluten-free pasta.
• Use a different protein. Italian sausage, skinless boneless chicken thighs, fried chicken, fried chicken or beef would be delicious!
• Use shredded chicken. With pasta, you can throw in chopped leftover cooked chicken or store-bought rotisserie chicken instead of shrimp.
• They should be vegetarian. Swap the shrimp for plant-based protein, pan-seared tofu or tempeh.
• Become a vegetarian. Use plant-based dairy products like coconut milk, vegan butter, and vegan Parmesan cheese. Replace the shrimp with these moreish crispy pan-fried tofu cubes or tempeh.
• Add more/other veggies. Instead of baby spinach, peas, sautéed asparagus or sautéed carrots in baby kale, sautéed broccoli florets would make delicious additions.
• Serve the noodles. The creamy gochujang pasta sauce used in ramen, thin dried rice noodles like pad thai or udon noodles would have been deliciously delicious. If you are a fan of udon noodles, check out my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken!

NOTES

1. Fresh Red Pepper and Heat Level: Subtract or reduce the amount depending on your desired heat level. Gochujang and gochugaru will add a nice heat to this dish. If you like spicy and hot dishes, chilli is a nice addition.
2. Written by Gochujang. It’s Korean mashed potatoes that come in a small tub or jar. Although it has a deep dark red color, it is not overly spicy. It has a spicy-sweet smoky flavor with a hint of spicy spice. If you are more comfortable with spicy foods, feel free to use less. You can buy it in Korean and Asian supermarkets, supermarkets, or online.
3. Written by Gochugaru. Gochugaru is Korean hot red chili sauce with chilli or chili sauce. at different temperatures depending on the brand. Adjust the amount you use for testing. Substitute crushed red pepper flakes or some hot crunchy chili powder. You can find it in some Korean and Asian supermarkets, department stores and online.
4. Rigatoni Pasta: Other great pasta options for this dish include orecchiette, mezze paccheri, spaghetti, fettuccine, and orzo.
5. Reheating and preserving the remaining residue. Leftovers can be stored in the refrigerator for up to three days. To reheat, place the pan in the microwave and heat on high for two minutes, stirring halfway through the cooking time. I suggest storing basil after reheating because basil can turn black and bitter in the microwave after prolonged exposure to heat.
6. The nutritional information provided is approximate and will vary with each substitute.
7. If you’d like to modify this recipe to suit specific dietary needs or use different proteins, vegetables, etc., see the ‘Variations’ section of the post above.

CONCLUSION

The creamy gochujang pasta with shrimp is a beautiful example of a culinary tradition that can be combined into something truly delicious. This dish is a wonderful demonstration of how so many different culinary traditions can come together to create something new and exciting. The creamy and spicy sauce that pairs well with the tender shrimp and the pasta cooked to the right al dente sets this dish apart for any occasion this is one dish that is sure to impress. This recipe will definitely satisfy your craving for something exotic, whether you are trying to impress guests or want to make a delicious dinner at home or just have fun !

FREQUENTLY ASKED QUESTIONS (FAQ’S)

1. Does gochujang thicken pasta sauce?

Ans. Yes, gochujang does thicken the cream sauce but you also need extra flour to thicken the sauce as no heavy cream is used in this recipe.

2. Can I use a heavier product instead?

Ans. Yes, for a rich creamy gochujang sauce, add ⅓ to ½ cup (79ml to 118ml) of heavy cream.

3. Can I use coconut milk?

Ans. Yes, substitute evaporated milk with coconut milk if you wish. The texture is different as it has a slightly nutty taste. It will still taste good, though!

4. Why Korean gochujang sauce?

Ans. Unlike Sriracha or Tabasco, gochujang isn’t meant to be used as a finishing touch on its own—it’s too aggressive. Instead, they are used to complement savory meat dishes, like the spicy pork or beef bulgogi or our other chicken recipe, and give starchy dishes like winter squash or squishy Korean rice cakes survive

5. Is Gochujang healthy?

Ans. The results showed that gochujang reduced insulin resistance and improved glucose homeostasis. Glucose homeostasis is the balance between glucagon and insulin that maintains blood glucose levels. Several studies have also linked capsaicin to anti-cancer, anti-obesity, anti-diabetic, and pain relieving properties.

6. Is the gochujang too spicy?

Ans. Sure, gochujang has heat — it can be extra spicy, depending on the brand — but it has a salty, almost meaty depth and a bit of sweetness on the other hand, not a one-note hot sauce you add to a dish after the fact .