#shorts
Ingredients
3 cups pasta (I used Paccheri n° 125, similar to a bigger rigatoni)
2 tbsp gochujang (korean chili paste)
6 garlic cloves, sliced
2 cups peeled and deveined raw shrimp
1 cup heavy cream
2 tbsp olive oil
1 tbsp kosher salt per 1L water for cooking pasta
½ cup pasta water
¼ cup grated parmigiano reggiano, and more for garnish
1 tbsp butter
1 bundle of chives or Italian parsley
1. Cook the pasta al dente or 1 minute shy of cooking instructions.
2. Reserve ½ cup of pasta water and drain.
3. While the pasta is cooking, in a large pan, sautee the garlic on medium heat with olive oil.
4. Once the garlic has slightly softened, add the gochujang paste.
5. Lower the heat and cook the gochujang out to mellow some of the spice. The oil should turn into a beautiful red hue.
6. Add heavy cream and mix to combine the sauce. Turn the heat back on to a medium and simmer the sauce until it's reduced to half the original amount.
7. Add the cooked pasta and the pasta water. Simmer until the sauce has coagulated and starts sticking onto the pasta.
8. Add the shrimp and stir to combine.
9. Turn the heat to low, add parmesan and finish the pasta with butter. This helps the sauce stay glossy.
10. Optionally, finish with chives / Italian parsley / little more olive oil. Plate. Garnish with more grated parmesan. Enjoy!!!
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Instagram @doobydobap
Join my discord! 😈
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www.doobydobap.com for recipes & stories
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