Korean-Style Spicy Shrimp
Garlic Pasta
A fusion dish featuring plump shrimp, garlic, and spaghetti tossed in a rich, fiery gochujang sauce. A comforting and flavorful meal ready in under 30 minutes!
This dish beautifully marries Italian pasta-making techniques with the bold, savory heat of Korean cuisine. By using gochujang—a fermented Korean chili paste—as the base of the sauce, the spaghetti takes on a deep, umami-rich flavor that traditional tomato sauces cant replicate. It is a perfect example of how pantry staples from different culinary worlds can come together to create a quick, satisfying, and uniquely flavorful weeknight dinner.
Ingredients
- 200 g dry spaghetti
- 250 g raw shrimp, peeled and deveined
- 12 red onion
- 3 cloves garlic
- 1 tbsp Korean spicy sauce (gochujang)
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 splash dark soy sauce
- 1 splash olive oil
- to taste sea salt
- to taste black pepper
- optional chopped parsley
- optional Parmesan cheese powder
Instructions
- 1Chop the red onion
Begin by peeling and finely chopping half of a red onion on a cutting board. The red onion will provide a sweet, aromatic base that complements the spicy sauce.
Tip: Use a sharp knife to ensure clean, even cuts so the onion pieces cook at the same rate. - 2Slice the garlic
Take three peeled garlic cloves and slice them thinly. Garlic is essential for building the savory, aromatic profile of the pasta sauce.
Tip: Try to slice the garlic evenly so that none of the pieces burn while sautéing. - 3Boil the pasta
Bring a pot of water to a rolling boil, then add sea salt and a splash of olive oil. Submerge the dry spaghetti noodles and cook for about 15 minutes, or until it reaches your preferred softer texture.
Tip: Stir the pasta occasionally during the first few minutes to prevent the noodles from sticking together. - 4Sauté the aromatics
Heat a pan and add the chopped red onion, stir-frying until it becomes fragrant and slightly softened. Then, mix in the sliced garlic and continue to sauté to release their rich flavors.
Tip: Keep the heat at medium so the aromatics soften gently without burning and turning bitter. - 5Add the shrimp
Once the onions and garlic are fragrant, add the pre-deveined raw shrimp into the pan. Stir-fry them with the aromatics until they just begin to change color.
Tip: Ensure the shrimp are thoroughly patted dry before adding them to the pan to get a better sear. - 6Stir in the spicy sauce
Add one spoonful of Korean spicy sauce (gochujang) over the partially cooked shrimp. Stir well so the shrimp become evenly coated in the rich, vibrant paste.
Tip: You can adjust the amount of Korean spicy sauce based on your personal heat preference. - 7Season the Shrimp
Once the shrimp and onions are mixed in the red sauce, generously sprinkle the garlic powder and sweet paprika over the top. Stir everything well to ensure the spices are evenly distributed, bringing a warm, savory depth to the dish.
Tip: Adding the dry spices directly to the hot oil and aromatic mix allows their natural flavors to bloom rapidly without burning. - 8Add Water for the Sauce
Pour a small bowl of water into the pan with the seasoned shrimp and onions. This will gently deglaze the pan and help loosen the spices, creating a rich, simmering sauce that will perfectly coat the pasta.
Tip: If you have some reserved hot pasta water, use that instead of plain water for an extra silky and cohesive sauce. - 9Incorporate the Pasta
Transfer the boiled spaghetti directly into the pan with the bubbling red shrimp sauce. Toss everything together vigorously until the noodles are fully coated in the thick, spicy glaze.
Tip: If boiling the noodles for a softer texture, toss them gently in the pan to ensure they do not break apart in the heavy sauce. - 10Plate the Pasta
Carefully use metal chopsticks or tongs to lift a generous portion of the saucy pasta from the pan. Twirl it gently as you transfer it to the center of a clean white serving plate, creating an elegant, structured mound.
Tip: Twirling the pasta helps build height on the plate, creating a professional, restaurant-style presentation. - 11Garnish with Shrimp
Once the pasta is neatly plated, use a pair of kitchen tongs to individually pick up the remaining cooked shrimp from the pan. Arrange them decoratively over the top and sides of the spaghetti mound.
Tip: Placing the shrimp deliberately ensures every serving has a fair amount of protein and looks perfectly balanced and inviting. - 12Garnish and Serve
Finish the dish with a sprinkle of chopped parsley and a dusting of Parmesan cheese powder. The vibrant green herbs and savory cheese perfectly balance the robust, spicy garlic flavors of the sauce.
Tip: Serve immediately while the sauce is hot and glossy. If you have fresh parsley on hand, finely chop it instead of using dried for an even brighter, fresher flavor.
