Elevate your weeknight dinner with this Korean-style Shrimp Scampi Spaghetti, featuring succulent shrimp and vibrant flavors. It’s a delightful twist on a classic dish, sure to impress your taste buds.
Ingredients
- 250g spaghetti
- 300g large shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped scallions
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
- In a large pan, heat the sesame oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the gochujang and soy sauce, mixing well until the gochujang dissolves. Add the shrimp and cook, stirring, until they turn pink and opaque, about 3-4 minutes.
- Add the rice vinegar, butter, and lemon juice to the pan. Toss everything together, allowing the butter to melt and coat the shrimp.
- Add the cooked spaghetti and reserved pasta water to the pan. Season with salt and black pepper, and toss to combine, ensuring the pasta is well-coated in the sauce.
- Remove from heat and garnish with fresh parsley, toasted sesame seeds, and chopped scallions before serving.
Notes
For an added kick, adjust the gochujang to your spice preference. Serve immediately for the best flavor.