This is my husband's favorite new pasta dish! If you love creamy pasta with a little spicy kick, this Gochujang Pasta with Shrimp is about to be your new obsession. It’s rich, buttery, garlicky, and the gochujang brings that perfect punch of umami heat. Tossed with juicy prawns and parm? Say less. Takes less than 30 minutes. Let’s go!
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This Gochujang Pasta is a year-round favourite, but you would love this on special occasions like date nights, Valentine’s Day, or when you want to impress without spending hours in the kitchen. Whether you’re craving comfort on a chilly evening or something bold and fresh for a dinner party, this dish always delivers.
You need to check out my other fusion pasta dishes like this Gochujang Mac and Cheese and Miso Carbonara.
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Ingredients and Substitutions
Prawns → Use scallops, chicken breast, tofu, or mushrooms for a vegetarian option.
Pasta (8 oz) → Use gluten-free pasta, ramen noodles, rice noodles, or zoodles for low carb.
Butter → Swap with olive oil, ghee, or a plant-based butter for dairy-free.
Garlic (5 cloves) → Use 1 teaspoon garlic powder or garlic paste if you’re out of fresh.
Half and half cream → Substitute with heavy cream, coconut cream, or a non-dairy creamer.
Parmigiano reggiano → Use pecorino romano or grana padano.
Gochujang → you can find this in most grocery stores. There is no substitute for this.
Parsley → this is just for garnish, omit or use any herbs you like.
See recipe card for quantities.
How to make Gochujang Pasta
- Step 1: Cook the pasta.
- Step 2: Saute the shrimp and remove and set aside.
- Step 3: Start the sauce. Saute the garlic.
- Step 4: Add gochujang paste.
- Step 5: Add the cream, the cooked pasta and pasta water.
- Step 6: Add cold butter and parmesan cheese.
Equipment
- I used my Our Place Everything Pan 2.0. It is so beautiful and makes the perfect one pot meals.
How to store and reheat
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Top tips for success
- Don’t overcook the shrimp – they only need 2–3 minutes per side. Overcooked shrimp = rubbery texture.
- Reserve that pasta water! It’s liquid gold for creating a silky, clingy sauce. Add 1 tablespoon of cold butter at the end for more gloss.
- Adjust the gochujang to your spice level – 2 tablespoon is spicy but balanced. Start with 1 tablespoon if you’re spice-sensitive.
Gochujang Pasta with Shrimp - FAQs
Gochujang adds a rich, savory heat with a hint of sweetness and umami. When paired with creamy pasta, it creates a bold, spicy sauce that’s perfectly balanced and full of flavor.
It has a mild to medium heat, depending on how much gochujang you use. Start with 1 tablespoon if you’re sensitive to spice, or add more for a bolder kick.
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Gochujang Pasta with Shrimp
Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the Shrimp: While the pasta cooks, season the prawns with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining tablespoon of butter. Add smashed garlic and cook for 1 minute until fragrant. Stir in gochujang paste and cook for another 30 seconds.
- Creamy Base: Lower the heat and add half and half along with reserved pasta water. Stir in grated parmigiano reggiano and mix until the sauce is smooth and slightly thickened.
- Toss and Combine: Add the cooked pasta to the sauce and toss to coat. Return the shrimp to the pan and stir everything together until well combined and heated through.
- Garnish and Serve: Plate the pasta, garnish with more parmigiano and chopped parsley, and serve immediately.
Nutrition
Tried this recipe?
Let us know how it was!Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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