Spicy Gochujang Pasta Recipe (with Shrimp)
This gochujang pasta is a harmonious marriage of East meets West in every bite. It’s a delightful combination of the iconic Korean gochujang paste with the roasted tomatoes which makes it irresistibly comforting.
Ingredients
- 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
Instructions
- 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!