Spicy Shrimp Scampi Gochujang (Printable Version)
Plump shrimp in a rich buttery garlic sauce with spicy gochujang and chili crisp over linguine, brightened with parsley and lemon.
# Ingredients:
→ Seafood
01 -
450 g peeled, deveined shrimp, tails removed
→ Sauce
02 -
100 g unsalted butter (7 tablespoons)
03 -
30 ml extra virgin olive oil (2 tablespoons)
04 -
120 ml dry white wine (½ cup)
05 -
30 g gochujang (Korean chili paste, 2 tablespoons)
06 -
15 g Laoganma chili crisp (1 tablespoon)
07 -
4 large garlic cloves, minced
08 -
15 g fresh flat-leaf parsley, finely chopped (approximately 4 tablespoons)
09 -
Juice of half a lemon
→ Pasta
10 -
450 g cooked linguine or spaghetti, al dente
# Steps:
01 -
Place a large skillet over medium-high heat. Add the butter and olive oil, allowing the butter to fully melt. Heat until the mixture shimmers without browning.
02 -
Add minced garlic to the skillet. Stir continuously for approximately one minute until fragrant and just beginning to color lightly.
03 -
Stir in gochujang and Laoganma chili crisp until fully combined. Pour in the white wine, scraping the skillet bottom with a wooden spoon. Simmer for 3 to 4 minutes until the alcohol evaporates and the sauce thickens slightly.
04 -
Add shrimp to the pan, coating evenly with the sauce. Cook for 2 to 3 minutes, stirring occasionally, until shrimp curl into a C-shape and turn opaque pink. Avoid overcooking to maintain tenderness.
05 -
Add chopped parsley and cooked pasta directly to the skillet. Squeeze lemon juice over the mixture. Toss gently with tongs to evenly coat noodles with sauce. Serve immediately for best flavor.
# Notes:
01 -
Pat shrimp dry before cooking for optimal searing and texture.
02 -
Allow garlic to just start turning golden for balanced flavor.
03 -
Use high-quality unsalted butter to enhance sauce richness.
04 -
This dish’s flavor improves when reheated, as noodles absorb the sauce.