Spicy Shrimp Scampi Gochujang

Spicy shrimp scampi is what I turn to when I want a quick impressive meal that wakes up the usual pasta night. Sweet shrimp sizzle in a garlicky buttery sauce that picks up bold heat from Korean gochujang and the irresistible crunch of laoganma chili crisp. Finished with fresh parsley and lemon, each bite is extra flavorful and every noodle gets glossy with savory sauce. Once I served this at a dinner party and it instantly became the most requested dish in our group.

I fell in love with this twist the very first time I made it. Every spoonful was packed with heat and my friends could not stop talking about how different but comforting the flavors were. Pasta night just got a major upgrade.

Ingredients

• Shrimp: about one pound peeled tails off and deveined Look for bright plump shrimp with a springy texture for the sweetest flavor
• Butter: seven tablespoons unsalted Adds silky richness Use the best butter you can buy and do not skimp
• Olive oil: two tablespoons A fruity extra virgin olive oil will make the sauce shine
• White wine: one half cup Choose a dry crisp style for a refreshing sauce base and increased depth
• Gochujang: two tablespoons This Korean chili paste brings spicy depth Grab a tub from a Korean market for the best flavor
• Laoganma chili crisp: one tablespoon Packed with savory crunch Use one with visible bits for texture and punch
• Garlic: four large cloves minced Fresh garlic gives fragrant backbone Go for heavy heads and skip the prechopped kind
• Parsley: four tablespoons chopped Flat leaf parsley adds a clean herbal finish Choose bright deep green bunches
• Juice of half a lemon: Squeezed fresh for brightness and balance Roll it first for max juice
• Linguine or spaghetti: about a pound cooked al dente Use a pasta with texture so the sauce clings to every strand

Step-by-Step Instructions

Heat the Fat:

Add olive oil and butter to your largest skillet and set it over medium high heat Wait until the butter melts and all the fats look glossy but have not started to brown

Build the Aromatics:

Drop in the garlic and stir constantly for about one minute The aroma should be strong and you might see the slightest golden hint This step takes the edge off the garlic and sweetens it

Spice and Deglaze:

Stir in gochujang and laoganma chili crisp letting them melt into the hot butter mixture While stirring pour in the wine and use a wooden spoon to scrape up every browned bit from the pan Let it bubble for three or four minutes This reduces and thickens for intense sauce

Cook the Shrimp:

Add shrimp to the pan Stir to coat every piece in sauce Watch closely The shrimp are ready when pink and curled like a C This takes only two or three minutes and keeps them juicy

Finish and Toss:

Add fresh parsley and the hot cooked pasta right into the skillet Squeeze lemon juice over the top and toss everything with tongs until every noodle is coated Serve immediately while hot and saucy

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For me laoganma chili crisp is the ingredient that makes this so addictive Rich earthy slightly nutty and fiery It is the secret to why my family and friends attack the pan every single time There is something electric about bringing it out and letting everyone dive in together family style

Storage Tips

This shrimp scampi really shines when served fresh and hot but if you find yourself with leftovers they will keep in the fridge up to two days Always store in a tightly sealed container I suggest gently reheating in a skillet with just a splash of water or broth to revive the sauce Avoid the microwave when possible If you are thinking to freeze skip it Shrimp can turn mushy and the sauce splits after thawing

Ingredient Substitutions

If you cannot find gochujang try a couple spoonfuls of sriracha for heat and sweetness If laoganma chili crisp is missing from your pantry any chili oil with pieces of chili and garlic will do For a wine free version use a little chicken broth or extra lemon juice Gluten free pasta holds up well here and works as a swap

Serving Suggestions

Try serving this spicy scampi over steamed rice if you want to skip the pasta It makes a fun variation and soaks up all the saucy goodness I am a fan of a crisp green salad and plenty of baguette slices so you do not leave any sauce in the bowl When I am feeling fancy I shave a little parmesan over each plate for extra richness

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Cultural Context

Shrimp scampi has roots in Italian American cooking It is usually buttery garlicky sometimes with white wine My version borrows from Korean and Chinese kitchen staples like gochujang and laoganma chili crisp which adds complex heat and color This is how I love to cook at home bringing global pantry flavors into something truly cozy and familiar

Recipe FAQs

→ Can I use different noodles?

Linguine or spaghetti work best to hold the sauce, but fettuccine or rice noodles are great alternatives to suit your preference.

→ How spicy is the dish?

The blend of gochujang and chili crisp creates moderate heat, which can be adjusted by varying the amounts to match your spice comfort.

→ What can substitute white wine?

Chicken broth or a splash more lemon juice provide a bright alternative if wine isn’t available or preferred.

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

Using both layers the flavor with spicy heat and crunchy texture, but using either one alone still offers great taste.

→ How should shrimp be prepared?

Peel and devein shrimp with tails removed for even cooking and easy eating. Pat dry to ensure proper searing.