Spicy Shrimp Scampi Gochujang

Spicy shrimp scampi is my go-to when I need a dinner that feels a little fancy but comes together fast. This version is loaded with garlicky heat, buttery sauce, and a kick from Asian chili pastes. The whole thing clings to slippery pasta and is vibrant with herbs and citrus. I made it for friends once and now it is always the first thing they ask for when they come over.

For me the combination of gochujang and laoganma rice crisp totally wakes up the classic scampi sauce. The first time I made this after a long day everyone around the table wanted seconds and the pan was wiped absolutely clean.

Ingredients

• Shrimp: about one pound tail off and deveined Look for plump shrimp with a sweet briny smell and a firm texture for the best sauté
• Butter: seven tablespoons unsalted It gives richness and silkiness to the sauce Do not skimp Use high quality butter if you can
• Olive oil: two tablespoons A good fruity extra virgin olive oil opens up all the flavors
• White wine: one half cup Dry white wine adds brightness and helps loosen any brown bits for maximum sauce flavor
• Gochujang: two tablespoons This Korean chili paste brings deep umami and heat Try to buy a fresh tub from a Korean grocer for intensity
• Laoganma chili crisp: one tablespoon This Chinese condiment gives spice and a little crunch Use the brand with visible bits for best impact
• Garlic: four large cloves minced Fresh garlic is essential here Never use jarred
• Parsley: about four tablespoons freshly chopped Flat leaf parsley adds a clean green taste Shop for leaves that are deep green and not limp
• Juice of half a lemon: Freshly squeezed gives lift and keeps the dish from getting too rich Roll the lemon on the counter for more juice
• Linguine or spaghetti: about a pound cooked al dente Choose a pasta with a bit of chew so it grabs the sauce

Instructions

Heat the Fat:

Add the olive oil and butter to a large skillet set over medium high heat Let the butter fully melt before moving on You want both to shimmer but not brown

Build the Aromatics:

Add in the minced garlic Stir constantly for about one minute until you smell the garlic filling your kitchen and see just a hint of color This softens sharpness while building the flavor base

Spice and Deglaze:

Spoon in the gochujang and laoganma chili crisp Stir together so they melt into the butter mixture Stream in the white wine and scrape the bottom of the skillet with a wooden spoon let it bubble away for three to four minutes so the alcohol cooks off and the sauce gets a little thick

Cook the Shrimp:

Tumble the shrimp into the pan and toss so they are all coated by the sauce Watch closely and as soon as they curl into the shape of a C and turn rosy pink they are done This usually takes about two to three minutes Do not overcook or they will turn rubbery

Finish and Toss:

Add the chopped parsley and cooked pasta right into the skillet Squeeze the lemon over the top then toss it all together using tongs so every noodle is glossy and slick with the spicy sauce Serve hot and enjoy every bit

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I absolutely love what laoganma chili crisp does here It is earthy a little nutty and turns the sauce a stunning orange color My favorite nights are when I bring this pan sizzling right to the table so everyone digs in family style and gets messy with pasta and sauce

Storage Tips

This shrimp scampi tastes best hot but leftovers can be stored in an airtight container in the fridge for up to two days To reheat gently warm in a skillet with an extra splash of water or broth so the sauce stays silky Shrimp do not freeze well here because the texture can get mushy after thawing

Ingredient Substitutions

No gochujang Try a mild sriracha for some of the heat and sweetness If you cannot find laoganma chili crisp use any chili oil with crunchy bits For the wine a splash of chicken broth works in a pinch but you will lose the depth A gluten free noodle works just fine too

Serving Suggestions

This pasta pairs beautifully with a simple green salad and sliced baguette to mop up extra sauce Sometimes I shave a little parmesan over the plates or serve with charred lemon halves for extra punch You can even serve the spicy shrimp and sauce over steamed rice for a different take

Cultural Context

Classic shrimp scampi comes from Italian American kitchens and is usually buttery and garlicky Here Asian chili pastes give it a global twist with even more depth and color This kind of flavor mashup is what I love cooking at home because it keeps familiar dishes new and fun

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This spicy scampi is honestly one of those dishes that tastes even better the next day as the noodles drink in that peppery buttery sauce If you are new to Asian chili pastes this is the recipe that will make you a convert and have you reaching for new jars to experiment with in other dishes

Frequently Asked Questions

→ Can I use a different type of noodle?

Absolutely! Linguine or spaghetti both work well, but feel free to try fettuccine or even rice noodles if desired.

→ How spicy is the shrimp scampi?

The combination of gochujang and laoganma chili crisps gives a moderate heat, but you can adjust the level by using less or more.

→ Can I substitute the white wine?

Yes, chicken broth or a little extra lemon juice makes a good substitute if you'd prefer to avoid wine.

→ Is it necessary to use both gochujang and chili crisps?

Using both adds layers of spicy flavor, but you can use just one if preferred. Taste and adjust to your liking.

→ What’s the best way to prepare shrimp for this dish?

Peeled, deveined shrimp with tails off are ideal, ensuring even cooking and easy eating.