CREAMY GOCHUJANG PASTA WITH SHRIMP

INTRODUCTION

The Creamy Gochujang Pasta with Shrimp is a recipe that can be cooked in a little under half an hour, is easy to create, and is a dish that is incredibly pleasurable to eat. This pasta dish is a blend of Italian and Korean cuisine, and it has 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.

This Creamy Gochujang Pasta with Shrimp is the perfect example of how Italian and Korean cuisines can be wonderfully mixed to create a pasta meal that is both delicious and opulent. It has a texture that is beautifully creamy, and it has a spicy, smokey, and savory flavor. The Korean chili paste known as gochujang that has been fermented adds a layer of flavor to the dish. When gochujang is mixed with other cream sauce ingredients like butter, milk, and parmesan cheese, it creates a flavor profile that is rich and spicy, making it a wonderful and complex combination.

My rendition of this dish is comprised of a cream sauce that has been lightened up rather than heavy cream, and it is intended to serve as an alternative to the popular TikTok creamy gochujang pasta. By doing so, it becomes somewhat more nutritious than the original. Depending on the quantity of heat that you desire, you are free to use as much or as little gochujang as you feel comfortable with making use of. Regardless of whether you want to make it extremely spicy, medium hot, or on the milder side, this dish will taste wonderful regardless of how you choose to prepare it. Without a shadow of a doubt, you are going to absolutely enjoy it!

CREAMY GOCHUJANG PASTA WITH SHRIMP

What is Gochujang?

The Korean condiment known as gochujang is a fermented chili paste that is widely used. A flavor that is spicy, flavorful, and slightly sweet is what distinguishes it from other foods. Chili powder, glutinous rice, soybeans, and salt are the specific components that are utilized in the manufacturing process of this product. It is the fermentation process that gochujang goes through that gives it its peculiar flavor profile, which is both complex and profound. This is one of the distinguishing features of gochujang. Through the use of this process, gochujang is transformed into a food that is abundant in probiotics, which are beneficial to the health of the digestive tract.

Gochujang is typically considered to have a moderate level of heat, despite the fact that the level of heat in gochujang can vary depending on the type of chili that is used and the amount of time that it is fermented. Additionally, the sweetness of gochujang helps to offer a little bit of a counterpoint to the spicy flavor that is present. Gochujang can be utilized in a substantial number of different contexts. It is also delicious when it is included into a dish that consists of veggies, such as this Gochujang Tofu dish that is served with Roasted veggies.Among all of them, my favorite is the Gochujang that is made by my mother-in-law. The original flavor is the one that I have purchased, but they also have a spicy flavor available for those who prefer things to be on the spicy side. You might be able to find it at Asian markets, at the grocery store in your town, or even anywhere on the internet. Close to the soy sauce, there will be a container that contains it, perhaps a jar or a tub.

THIS RECIPE WORKS

  • Simple and quick to complete. There are just a few fundamental components that are required for this dish, and it can be prepared in less than half an hour, which makes it an excellent option for weeknights that are packed with activities.
  • The flavors and the consistency are really wonderful. Furthermore, it is brimming with flavors that are smokey, delicious, slightly sweet, and spicy, in addition to being rich with umami. When you combine the deliciously creamy sauce with the thick, al-dente rigatoni pasta, you get a combination that is just delightful.
  • It is open to changing. Depending on your tastes, you may customize it to be vegetarian, vegan, or gluten-free by adding the protein of your choice (shrimp, tofu, or chicken), and you can also make it gluten-free.
  • The lighter sauce is the cream sauce. This version of the popular TikTok gochujang spaghetti is a lighter version because it is cooked without the use of heavy cream, coconut milk, or both. This makes it a lighter version.
  • Exceptional comfort meal served in an Asian style! When you try this hearty pasta supper that mixes tastes from Korea and Italy, you will find that it is so delicious and addicting that you will find yourself making it over and over again.
CREAMY GOCHUJANG PASTA WITH SHRIMP

FEW TIP’s

Its sweet-hot-salty flavor gives a dish more depth, which is one of the reasons why it is so versatile; nevertheless, when used on its own, gochujang may be quite aggressive. It is possible to lessen the pungent flavor of the paste by first cooking it in olive oil and garlic before adding the cream. The amount of cream can also be adjusted to suit your preferences, and the same is true for the quantity. A small amount of the pasta boiling liquid should be added at a time (up to the desired consistency), and the sauce should be cooked until it has become somewhat reduced and thickened. I like to sauté the shrimp before putting it back to the sauce. This allows the shrimp to be wonderfully seared, and I finish it off with a little touch of butter.

Although you can use any kind of pasta, I find that tube-shaped pasta, such as rigatoni, performs the best in this situation. If you want to finish it off, garnish it with a generous amount of grated parmesan and chopped chives. It is possible to finish the sauce while the pasta is cooking because there is no need to chop the ingredients. Before you begin cooking, it is essential to ensure that all of your ingredients are prepared and ready to use. It is a fantastic idea for a weeknight meal because it is quick and easy to prepare.

SUBSTITUTIONS FOR 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.
CREAMY GOCHUJANG PASTA WITH SHRIMP

SUGGESTIONS FOR SERVING

As a result of the presence of carbohydrates, protein, and veggies, this gochujang pasta with shrimp that is creamy might be called a complete meal on its own. On the other hand, you could serve it with a simple side salad or garlic bread to offer a vehicle for the delectable and creamy gochujang pasta sauce. This would be an excellent choice.

COOKING TIPS

  • Make the necessary adjustments to the level of spice to suit your tastes. You can reduce the level of heat in this dish by either omitting the red chili peppers or reducing the amount of gochujang that you use. While the aromatics are being sautéed, you have the option of additionally incorporating the gochujang into the mixture. When the gochujang is toasted in oil, the quantity of heat that it carries is reduced. This is in contrast to the situation in which the gochujang is placed in the cream sauce.
  • It would be best to double the recipe. It is possible to serve this dish to two or three people. To accommodate a larger number of individuals, simply increase the quantity of ingredients in the recipe by a factor of two and cook it in a pan or skillet that is larger and has a deeper edge.
  • Make any necessary adjustments to suit your taste. After combining the shrimp and pasta that have been cooked, if the sauce becomes overly thick, you may lighten it by adding a small amount of the pasta boiling water that you have put aside. This will allow the sauce to become more manageable. It is essential to bear in mind that the overall purpose of this dish is to have a little bit of a sauciness to it.

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.

STORING AND REHEATING LEFTOVERS

Two to three days is the maximum amount of time that leftovers can be stored in the refrigerator. It is recommended to reheat the beverage in the microwave for two minutes on high, stirring it halfway through the procedure, until it reaches a temperature that is hot throughout. Because basil can get bitter and blackened in the microwave if it is exposed to heat for an extended period of time, it is recommended that you garnish the dish with basil after it has been reheated. This is because basil can become bitter and blackened in the microwave.

CREAMY GOCHUJANG PASTA WITH SHRIMP

INGREDIENTS

Asparagus:

  • Ten pieces of Jumbo Shrimp, each weighing 300 grams, skinned and deveined, and thawed three-quarters of a teaspoon of Kosher salt
  • One-fourth of a teaspoon of cracking black pepper
  • ¼ teaspoon of Herbs de Provence
  • ½ tablespoon of unsalted butter and ½ tablespoon of olive oil

The Pasta with Creamy Gochujang:

  • ¼ medium, or fifty grams, of yellow onion, diced very finely; two to three cloves, or fifteen grams; twenty grams of minced garlic; The use of fresh red chilies, such as Thai Bird’s Eye red chilies, is optional and can be adjusted to taste. 1. – 2 medium pieces or 60 grams of Champignon Mushrooms (or any other type of white or brown mushroom) – 5.3 ounces or 150 grams of dried uncooked Rigatoni Pasta (or use any other type of pasta shape you prefer – note 2) – finely chopped
  • ½ tablespoon of unsalted butter
  • 1 tablespoon of whole-grain flour
  • 240 milliliters, or one cup, of whole milk
  • Gochujang, amounting to 2–3 tablespoons or 45 grams (modify to taste – note 3)
  • Half a tablespoon of low sodium light soy sauce
  • The Korean chili powder known as gochugaru, which can be substituted with crushed red pepper flakes, is half a teaspoon.
  • ⅛ teaspoon of freshly cracked black pepper, according to personal preference
  • Kosher salt, measured into ¼ teaspoons
  • ¼ TSP Dried Thyme ≈ ¼ cup / 25 grams freshly grated Parmigiano Reggiano Cheese (or parmesan)
  • Two cups, or 66 grams Spinach as a Baby
  • For serving, fresh basil that has been chopped, green onions (scallion or spring onion), parsley, or cilantro (coriander) and parsley.

INSTRUCTIONS

Getting ready for:

  1. Getting ready to prepare the shrimp requires first thawing the frozen shrimp and then thoroughly rinsing them. Clean with a towel, then put it to the side.
  2. To prepare the fresh ingredients, it is suggested that you chop or slice the mushrooms, garlic, fresh red chilies, and yellow onion in accordance with the directions that are provided in the “ingredients” portion of the recipe.

The Pasta with Creamy Gochujang:

  1. Prepare the pasta: In accordance with the instructions that are printed on the package, prepare the pasta by cooking it in a large pot of salted water until it is only one minute away from becoming al dente. (An additional option is to make use of the same medium-sized deep sauté pan that you will be utilizing in the preparation of the pasta dish. After the pasta has been boiled, reserve a half cup of the water and drain it. I’ve found that, even though it’s not required, covering the pasta with cold water helps prevent it from sticking to the pan and allows it to cook for longer.
  2. Fish the shrimp in oil: A deep sauté pan of medium size should be prepared over medium-high heat, and one half tablespoon of unsalted butter and one half tablespoon of olive oil should be heated in the pan, respectively. After adding the shrimp to the pan, the pieces should be distributed evenly throughout the surface of the pan. It is recommended that the dish be seasoned with herbs de Provence, black pepper, and fifty percent of the kosher salt. After allowing the food to sear for one minute, turn it over and season the other side with the spice mixture that was left over from the first side. The meal should be seared for an additional one to two minutes, or until it reaches the point when it is just done. Ensure that the majority of the oil and butter are left in the pan after removing the food from the pan and placing it in a clean bowl.
  3. Before continuing, prepare the remaining half tablespoon of unsalted butter by heating it in the same pan over medium-high heat. This will allow you to sauté the aromatics until they are ready. The garlic, fresh red chilies, and yellow onion should be added once it has reached the stage when it is foaming well. The onion should be sautéed until it starts to get more tender, and the garlic and chiles should be cooked until they generate a scrumptious aroma.
  4. Include the mushrooms in the dish: Add a quarter of a teaspoon of kosher salt to the mixture, and make sure to include the mushrooms that have been cut first. The veggies should be sautéed for one to two minutes, or until they have reached a more soft consistency. In the event that the pan seemed to be lacking in moisture, it is suggested that you incorporate a little quantity of water used for cooking pasta.
  5. The creamy gochujang sauce is made by whisking the components together for one to two minutes after adding the all-purpose flour. This helps to eliminate the taste of flour and ensures that the ingredients are thoroughly combined. Afterwards, bring the temperature down to a lower level and continue whisking the mixture while gradually adding the milk.
  6. In order to season the cooking liquid, you should add the gochujang, the low sodium light soy sauce, the gochugaru, the remaining half teaspoon of kosher salt, the black pepper, and the dried thyme. Completely combine everything until it is completely incorporated.
  7. Incorporate the cheese: After the Parmigiano Reggiano cheese has been freshly grated, incorporate it into the mixture and stir it until it has completely melted. As time goes on, the sauce will start to become more thick.
  8. Incorporate the baby spinach into the mixture. Take the baby spinach and stir it for one minute, or until the spinach has just started to wilt, whichever comes first.
  9. Add the shrimp and pasta that has been cooked. Put the shrimp and rigatoni pasta that has been cooked back into the pan after it has been removed from the heat. Everything should be thoroughly coated in the sauce after it has been thoroughly mixed together. In the event that you discover that the sauce has become overly thick, you have the option of incorporating ½ to 1 tablespoon of pasta cooking water in order to soften it. Alternatively, you can add additional water until you achieve the desired consistency.
  10. In order to serve: If you are using plates or bowls, distribute the ingredients in an even manner. To finish off the dish, garnish it with some chopped basil or any other fresh herbs of your preferences. Serve as quickly as you possibly can.
CREAMY GOCHUJANG PASTA WITH SHRIMP

CONCLUSION

A gastronomic journey that combines the best of two worlds, creamy gochujang pasta with shrimp is a journey loaded with culinary delights. This journey is a gastronomic excursion. Gochujang, which has a flavor that is described as hot, works nicely with the sauce that is described as being rich and creamy, and the shrimp adds a bit of sophistication to the dish. This dish is sure to become a favorite in your home due to the fact that it possesses flavors that are both unique and scrumptious. Not only will it please your family, but it will also impress your guests. Having fun in the kitchen!

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. Does gochujang make the sauce for pasta thicker?

Ans. Due to the fact that this recipe does not include any heavy cream, it is required to add additional flour in order to obtain the desired consistency. This is despite the fact that the gochujang does, in fact, thicken the cream sauce.

2. Instead of heavy cream, is that an option?

Ans. A possible option for individuals who wish a gochujang sauce that is more rich and creamy is to use a quantity of heavy cream ranging from ⅛ cup to ½ cup (79ml to 118ml).

3. Could I use coconut milk instead?

Ans. Coconut milk can be used in place of whole milk if that is what you like. This is something that is achievable. There will be a distinct flavor, with a tinge of sweetness that is reminiscent of nuts when it is consumed. In spite of this, it will continue to have a flavor that is really irresistible!

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