Gochujang Pasta

I’ve been so obsessed with this roasted tomato gochujang shrimp pasta lately! It’s packed with so much flavor and I’ve been making this like every week. The best part is, you don’t even need cream for this!

The gochujang complements the roasted tomatoes so well and has quickly become my new favorite way to eat pasta!

If you’re looking for a new quick and easy pasta recipe, give this a try 🙂

Gochujang Pasta

Servings 2 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 2 pints (20 oz) cherry or grape tomatoes
  • 5 garlic cloves
  • 1 chili pepper
  • 3 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp gochujang
  • 1 tbsp sugar
  • 6 oz cooked pasta
  • 1/2 cup spinach or your favorite greens
  • basil for garnish
  • grated parmesan cheese, for garnish

Shrimp Marinade

  • 8 oz shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp gochugaru Korean red pepper flakes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp ground black pepper


  • Preheat your oven to 450F/230C. Toss the tomatoes, garlic, chili pepper with olive oil, salt and pepper. Roast in the oven for 30 minutes or until the tomatoes have blistered and softened up.
  • While the tomatoes are roasted, prep the shrimp. Peel and devein the shrimp and depending on the size, cut them into smaller chunks.
  • Season the shrimp with 2 tbsp olive oil, salt, gochugaru, onion powder, garlic powder, and ground black pepper. Mix together and set aside.
  • When the tomatoes are ready, carefully transfer them (including the pan juices) into a blender. Add gochujang and sugar, and blend until smooth. The consistency should be thick like a pasta sauce.
  • In a pan, heat the remaining tbsp of oil and add the shrimp. Cook about halfway through then add the sauce.
  • Toss in the cooked pasta and spinach and cook until the spinach has wilted. Taste and adjust the seasoning if needed.
  • Garnish with basil and parmesan cheese. Enjoy!
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Italian, Korean

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