Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and set aside.
2. Prepare the fresh ingredients: Prepare (chop/slice) the yellow onion, garlic, fresh red chilies and mushrooms as indicated in the ‘ingredients’ section.

Creamy Gochujang Pasta:

1. Cook the pasta: Cook the pasta 1 minute shy of al-dente according to package instructions in a large pot of boiling salted water. (Or use the same medium-sized deep sauté pan you’ll use to make the pasta dish). Reserve ¼ cup of pasta cooking water, then drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
2. Sear the shrimp: Heat ½ tablespoon unsalted butter and ½ tablespoon olive oil in a medium-sized deep sauté pan over medium-high heat. Add the shrimp and spread the pieces out in the pan. Season with half of the kosher salt, black pepper and Herbs de Provence. Allow to sear for 1 minute, then flip and season the other side with the remaining seasonings. Sear for another 1-2 minutes or until just cooked. Transfer to a clean bowl, leaving most of the oil and butter behind in the pan.
3. Sauté the aromatics: Heat the remaining ½ tablespoon of unsalted butter in the same pan over medium-high heat. Once frothing, add the yellow onion, garlic and fresh red chilies. Sauté until the onion starts to soften and the garlic and chilies are fragrant.
4. Add the mushrooms: Add the sliced mushrooms and season with ⅛ teaspoon kosher salt. Sauté for 1-2 minutes or until softened. If the pan looks too dry, add a splash of pasta cooking water if needed.
5. Build the creamy gochujang sauce: Add the all-purpose flour and whisk for 1-2 minutes to combine and get rid of the floury taste. Then lower the heat and gradually pour in the milk while continuing to whisk.
6. Season: Add the gochujang, low sodium light soy sauce, gochugaru, remaining ⅛ teaspoon kosher salt, black pepper, and dried thyme. Mix well until combined.
7. Add the cheese: Stir in the freshly grated Parmigiano Reggiano cheese until fully melted. The sauce will start to thicken.
8. Mix in the baby spinach. Add the baby spinach and mix for 1 minute or until just wilted.
9. Add the cooked pasta and shrimp. Add the cooked rigatoni pasta and shrimp back into the pan. Mix until everything is evenly coated in the sauce. If the sauce thickens too much, add ½ to 1 tablespoon of pasta cooking water to loosen it or more until your desired consistency is achieved.
10. To Serve: Divide evenly onto plates or in bowls. Garnish with chopped basil or other fresh herbs of choice. Serve immediately.