Spicy Shrimp Scampi with Gochujang and Chili Crisps (Print version)

Garlicky shrimp scampi with gochujang, chili crisp, lemon, butter, and pasta for a bold 30-minute dinner.

# Ingredients:

For the pasta and shrimp

01 - 12 oz (340 g) linguine or spaghetti
02 - 1 lb (450 g) large shrimp, peeled and deveined
03 - 1/2 teaspoon kosher salt, plus more for pasta water
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil

For the gochujang scampi sauce

06 - 5 tablespoons (70 g) unsalted butter
07 - 5 large garlic cloves, minced
08 - 2 tablespoons gochujang
09 - 1 tablespoon chili crisp, plus 1 tablespoon for serving
10 - 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
11 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
12 - 1 tablespoon fresh lemon juice, plus wedges for serving
13 - 1/4 cup chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the shrimp very dry. Season with kosher salt and black pepper so the surface can sear instead of steam.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and barely opaque. Transfer to a plate.
04 - Reduce heat to medium-low. Add butter to the same skillet, then stir in the garlic for 30-45 seconds until fragrant but not browned.
05 - Stir in gochujang and 1 tablespoon chili crisp until the butter turns orange-red. Pour in wine or broth and simmer for 2-3 minutes, scraping up any flavorful bits from the pan.
06 - Add drained pasta and 1/4 cup reserved pasta water. Toss until glossy, adding more pasta water a splash at a time if the sauce looks tight.
07 - Return shrimp to the skillet. Add lemon juice and parsley, toss for about 1 minute, then serve with the remaining chili crisp and lemon wedges.

# Good to know:

01 - Best eaten right away while the sauce is loose and glossy.
02 - Reserve more pasta water than you think you need because the sauce thickens as it sits.
03 - Use less gochujang for mild heat or extra chili crisp for a hotter finish.

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