Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and set aside.
2. Prepare the rest of the ingredients: Chop the shallot, garlic, red chilies (if using), and spinach as indicated in the ‘ingredients’ section. Use kitchen shears to cut the kimchi into smaller pieces or chop on a cutting board. Use a block grater to grate the Parmigiano Reggiano cheese. Blend the cottage cheese until smooth and creamy. (I use a handheld immersion blender directly in the carton since I blended cottage cheese in many recipes but you can use a food processor instead too.) Transfer to a bowl and set aside.

Creamy Kimchi Pasta with Cottage Cheese:

1. Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
2. Cook the shrimp: Heat ½ tablespoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces. Season with half of the sea salt and black pepper. Allow to sear for 1-2 minutes, then flip the pieces and season the other side with the remaining salt and pepper. Cook for another 1-2 minutes or until just cooked. Use tongs to transfer the shrimp to a clean bowl, leaving behind any oil, and set aside.
3. Sauté the aromatics: To the same pan, add 2 teaspoons of unsalted butter and melt over medium-heat heat. Add the shallots, garlic, and red chilies. Sauté for a minute until starting to soften and fragrant.
4. Add the gochujang, kimchi and seasonings: Add the gochujang and mix to combine. Then add the kimchi, soy sauce and seasonings – kosher salt, black pepper, crushed red pepper chili flakes, and gochugaru. Mix well to combine.
5. Mix through the spinach and pasta: Add the spinach and cooked pasta and mix until the spinach has just wilted and the pasta is evenly coated in the gochujang sauce and spices – about 1-2 minutes.
6. Add the cooked shrimp: Add the shrimp and mix briefly to combine.
7. Stir in cheeses and seasoning oils: Remove the pan from the heat and allow to cool for 3-5 minutes. Then stir in the blended cottage cheese, most of the grated Parmigiano Reggiano cheese (reserve some for garnish), sesame oil and pure chili oil. Mix until everything is evenly combined and coated in the creamy sauce. If the sauce thickens too much, add a splash of the reserved pasta cooking water to help thin it and mix until it is of your desired consistency.