Spicy Shrimp Scampi Gochujang (Print Version)

Shrimp, garlic, gochujang, and parsley combine for a zesty seafood pasta bursting with flavor.

# Ingredients:

→ Seafood

01 - 450 g shrimp, tails removed and deveined

→ Fats

02 - 100 g unsalted butter
03 - 30 ml olive oil

→ Aromatics and Seasoning

04 - 4 cloves garlic, finely minced
05 - 30 ml gochujang (Korean chili paste)
06 - 15 ml Laoganma chili crisp
07 - 15 g fresh parsley, finely chopped
08 - juice of 1/2 lemon

→ Other

09 - 120 ml dry white wine
10 - 450 g linguine or spaghetti, cooked

# Instructions:

01 - Heat olive oil and butter in a large skillet over medium-high heat until the butter is fully melted.
02 - Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Incorporate gochujang and chili crisp, stirring to combine. Pour in white wine and simmer for 3–4 minutes until the sauce slightly thickens.
04 - Add shrimp to the pan, cooking until they turn pink and curl into a 'C' shape, ensuring even color all over.
05 - Fold in chopped parsley and cooked pasta. Squeeze lemon juice over the mixture, toss thoroughly to combine, and serve immediately.

# Notes:

01 - For optimal flavor, use freshly chopped parsley and add the lemon juice just before serving.

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