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Gochujang Shrimp Pasta
Bicky Sharma

Gochujang Shrimp Pasta recipe

Gochujang shrimp pasta is what happens when Korean spice meets Italian soul food, and they decide to become best friends. This dish combines tender shrimp, chewy pasta, and the deep umami heat of gochujang into one irresistible bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: lunch
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 cup heavy cream
  • ½ cup pasta water
  • ½ cup grated Parmesan
  • 1 tsp red pepper flakes optional
  • 2 green onions sliced
  • Juice of ½ lime

Equipment

  • Large pot (for boiling pasta)
  • Non-stick or cast-iron skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Chef’s knife
  • Cutting board

Method
 

  1. Cook pasta in salted water. Reserve ½ cup of pasta water.
  2. Heat oil and butter. Sear shrimp 1–2 minutes per side. Remove.
  3. Add garlic to the pan. Cook 30 seconds.
  4. Stir in gochujang, soy sauce, and honey.
  5. Pour in cream. Simmer gently.
  6. Add pasta and pasta water. Toss well.
  7. Return shrimp. Heat through.
  8. Finish with Parmesan, lime juice, and green onions.

Notes

  • Shrimp cooks fast, so it prevents over-drying compared to chicken.
  • Gochujang provides umami and spice without the need for MSG.
  • Pasta water thickens the sauce naturally through starch.
  • Cream balances chilli heat by binding capsaicin.
  • Lime juice adds acidity, improving flavour perception.
  • Fusion works because both Korean and Italian cuisines value garlic, fermentation, and starch-based comfort food.