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.
