Korean Spicy Cream Shrimp Pasta

A fusion masterpiece combining al dente spaghetti with a vibrant, creamy Korean chili paste sauce, succulent seared shrimp, and a dusting of Parmesan and arugula.

Ingredients

• 200 g spaghetti
• 300 g shrimp
• 1 yellow onion
• 3 cloves garlic
• 1 tbsp Korean chili paste
• 1 tbsp tomato paste
• 150 ml heavy cream
• 50 ml white wine
• 2 tbsp butter
• 1 tbsp olive oil
• to taste sea salt
• to taste black pepper
• optional Parmesan cheese
• optional fresh arugula

Instructions

1. 1Slice onions and mince garlic

   

   Using a sharp chefs knife, thinly slice the yellow onions lengthwise on a wooden cutting board. Finely mince the peeled garlic cloves until uniformly small to release maximum aroma for the cooking base.

   Tip: Keep your fingers tucked in a claw grip while slicing to protect your knuckles.
2. 2Boil the pasta

   

   Drop the dried pasta strands into a large pot of actively boiling salted water. Cook for six minutes until al dente, then drain, toss with a little olive oil to prevent sticking, and set aside.

   Tip: Save a cup of pasta water before draining to help adjust the sauce consistency later.
3. 3Sear the shrimp

   

   Heat a small amount of oil in a stainless steel pan over medium-high heat. Place the pre-marinated raw shrimp into the hot pan in a single layer to sear them quickly.

   Tip: Do not overcrowd the pan so each shrimp gets an even golden crust.
4. 4Sauté aromatics

   

   Melt butter in the same pan used for the shrimp, then add the sliced onions and minced garlic. Sauté over medium heat until the onions become translucent and fragrant.

   Tip: Stir frequently so the minced garlic does not burn and turn bitter.
5. 5Deglaze with white wine

   

   Pour a splash of white wine directly into the pan over the sautéed onions and garlic. Let it simmer briefly to scrape up any browned bits stuck to the bottom of the pan.

   Tip: Allow the alcohol to cook off for a minute so only the bright flavor remains.
6. 6Build the creamy sauce

   

   Stir heavy cream, Korean chili paste, and tomato paste directly into the pan with the aromatics. Mix thoroughly with a spatula until a smooth, vibrant pink-orange creamy sauce forms.

   Tip: Adjust the amount of Korean chili paste depending on your preferred level of heat.
7. 7Toss the pasta into the sauce

   

   Add the previously boiled pasta directly into the simmering creamy sauce in the pan, ensuring it absorbs the rich flavors.

   Tip: Reserve a small amount of pasta water to adjust the sauce consistency if it becomes too thick.
8. 8Mix in the seared shrimp

   

   Once the pasta is fully coated in the creamy sauce, return the seared shrimp to the pan. Toss everything together gently so the shrimp warms through and absorbs the flavors of the spicy cream sauce.

   Tip: If the sauce thickens too much after adding the shrimp, stir in a splash of the reserved pasta water to loosen it up.
9. 9Season the dish

   

   Season the pasta with sea salt and freshly ground black pepper to taste. Top with freshly grated Parmesan cheese and toss gently until the sauce clings beautifully to the noodles.

   Tip: Always taste your sauce before adding extra salt, as the Korean chili paste and Parmesan cheese already provide a savory, salty base.

Storage & Reheating

Burn It Off

Frequently Asked Questions