Gochujang Pasta with shrimp - Korean/Italian

Gochujang pasta is a delightful fusion of Korean and Italian cuisines that tantalizes the taste buds with its unique blend of flavors. This mouthwatering dish features al dente pasta tossed in a velvety sauce infused with the vibrant and spicy gochujang paste. The gochujang adds a rich depth of flavor with its fermented chili and soybean base, perfectly balanced with a hint of sweetness. Each bite delivers a satisfying umami experience that leaves you craving for more. The gochujang pasta is often enhanced with a medley of fresh vegetables, such as bell peppers, mushrooms, and spring onions, adding a delightful crunch and vibrancy to the dish. This exciting and bold dish is a true delight for adventurous food enthusiasts seeking a unique and unforgettable culinary experience.

Ingredients:

• 8 ounces fusilli

• 3 tablespoons unsalted butter divided

• 1 tablespoon garlic minced

• 3 tablespoons gochujang

• 1 cup heavy cream

• ½ cup reserved pasta water

• 1 teaspoon granulated sugar or your preferred sweetener

• 1 stalk green onion sliced

• Parmesan grated

• Kosher salt

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Instructions:

1. Boil water with salt. Add pasta and stir. Cook until firm, around 10-12 minutes. Stir occasionally.

2. While the pasta is cooking, make the sauce. First, add 2 tablespoons of butter into a large nonstick pan over medium heat.

3. Melt the butter, then add the garlic and cook until it smells good. Mix in the gochujang paste and cook for about 30 seconds until it combines well with the garlic.

4. Add heavy cream to the pan and heat until it simmers. Stir the sauce until the gochujang and heavy cream are mixed together. Set aside while waiting for the pasta to cook.

5. After cooking the pasta until it's firm but not too soft (al-dente), keep aside ½ cup of the water used for boiling it. Then, carefully remove the excess water from the pasta.

6. To make the sauce, mix the reserved pasta water and sugar with the gochujang cream sauce. Stir everything together and heat it on medium until it simmers. Then, add the drained pasta to the sauce and let it cook for 2 to 3 minutes. The sauce should thicken and coat the pasta nicely. Remember to stir and toss the pasta often.

7. When the sauce is thick and the pasta is fully covered, remove from heat. Then, mix in the last spoonful of butter and the chopped green onions. Stir and move the pan until the butter is fully mixed.

8. Serve the pasta right away and sprinkle some extra green onions and as much grated parmesan as you like on top. Enjoy!