Creamy Gochujang Pasta with Shrimp

Ingredient Notes and Substitutes

• Shrimp (or prawns): I used peeled and deveined jumbo shrimp (size 16/20). While smaller sized shrimp work too, large sized shrimp are more succulent and aren’t as easy overcook.
• Shrimp seasonings: While cooking the shrimp, I seasoned them with kosher salt (use half the amount if using iodized table salt), black pepper and Herbs de Provence. You could also use Italian seasoning for the shrimp instead. I personally prefer the flavors of rosemary and marjoram that the Herbs de Provence adds.
• Unsalted Butter and Olive Oil: To cook the shrimp and extra butter to cook the rest of the gochujang pasta dish.
• Aromatics: We have fresh garlic and hot red chilies. I used Thai Bird’s Eye red chilies but you can use any variety that is easily available to you. Omit or use less if you are sensitive to heat and prefer less spice.
• Veggies: Yellow onion, champignon mushrooms and baby spinach. Feel free to use red onion or shallots and any variety of mushrooms like white button mushrooms, shiitake mushrooms, cremini, etc. Baby kale can be substituted for baby spinach.
• Rigatoni Pasta: I love the thick, tubular shape of rigatoni pasta with the creamy gochujang sauce but any pasta you have on hand will work.
• Cream Sauce ingredients: Along with the unsalted butter, we’ll use all-purpose flour and whole milk to build our cream sauce.
• Gochujang: Gochujang is a fermented Korean chili pepper paste that comes in small tubs or jars. Although deep dark red in color, it’s not extremely spicy. It has a spicy-sweet and smoky flavor profile.
• Gochugaru: A Korean hot red pepper powder or chili powder. Spice level varies depending on the brand so adjust the amount you use to taste. Substitute with crushed red pepper flakes or any type of medium-hot chili powder. Both gochujang and gochugaru are available in Korean and Asian supermarkets, mainstream supermarkets and online.
• Low Sodium Light Soy Sauce: A splash to add savory umami notes. Low sodium is preferred since gochujang is quite salty.
• Seasonings: Kosher salt, black pepper and dried thyme for a hint of lemony flavor.
• Parmigiano Reggiano Cheese (or parmesan cheese): I highly recommend buying a block of cheese at the store and grating it at home yourself. It will melt better and more evenly into the sauce since it won’t have any of the preservatives or anti-caking agents the bags of pre-shredded cheese at the store do. Pecorino Romano cheese is another great option.
• To Serve: Chopped fresh basil, green onions (scallion/spring onion), parsley, or cilantro (coriander).

Below is a visual overview on how to make this recipe. The full recipe with detailed instructions can be found in the recipe card below.

Serving Suggestions

With carbohydrates, protein and veggies, this creamy gochujang pasta with shrimp is a complete meal on its own. However, you can serve it with a simple side salad or garlic bread to mop up the delicious creamy gochujang pasta sauce!

Variations

• Use a different pasta type. Other great pasta options for this creamy gochujang pasta recipe include orecchiette, mezze paccheri, spaghetti, fettuccine and orzo.
• Make it gluten-free. Use a gluten-free gochujang like Wholly Gochujang, gluten-free soy sauce (low sodium preferred), tamari or coconut aminos, and a gluten-free pasta.
• Use a different protein. Italian sausage, boneless skinless chicken thighs, ground chicken, ground turkey or beef would taste delicious!
• Use shredded chicken. Shredded leftover cooked chicken or store-bought rotisserie chicken can be tossed in instead of shrimp when adding the pasta.
• Make it vegetarian. Switch out the shrimp for a plant-based protein, pan-fried tofu or tempeh.
• Make it vegan. Use a plant-based milk 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. Baby kale instead of baby spinach, peas, sautéed asparagus or diced carrots, blanched broccoli florets would be tasty additions.
• Use noodles. Ramen, thin dried rice noodles like the ones used in pad thai or udon noodles would taste lovely in the creamy gochujang pasta sauce. If you’re a udon noodles lover, check out my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken!