Ingredients
Scale
- 1 pound large shrimp, tail-off, deveined (fresh preferred)
- 7 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 large fresh garlic cloves, minced
- 2 tablespoons gochujang
- 1 tablespoon Laoganma chili crisp
- 1/2 cup white grape juice
- Half fresh lemon (juiced)
- 4 tablespoons fresh flat-leaf parsley
- 1 pound linguine pasta
Instructions
- Prep: Cook pasta al dente according to package directions, pat shrimp dry, and mince garlic. Reserve one cup of pasta water before draining.
- Sauté: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in single layer and cook without moving for 2 minutes until golden, then flip and cook another 1-2 minutes. Remove to a plate.
- Build sauce: Add minced garlic to the same pan and sauté for 30 seconds until fragrant. Stir in gochujang and grape juice, let bubble for 2 minutes, then whisk in remaining butter gradually to create the silky sauce base.
- Finish: Return shrimp to pan with cooked pasta and toss everything together. Add pasta water if needed for consistency. Finish with lemon juice, chili crisp, and fresh parsley.
Notes
- Don’t overcook shrimp – they continue cooking in the hot sauce and will become tough if overcooked.
- Reserve pasta water for sauce consistency adjustments as the starch helps bind the sauce.
- Add butter gradually off heat to prevent the sauce from breaking and maintain silky texture.
- Adjust gochujang quantity based on your heat preference – start with less if sensitive to spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean-Italian Fusion
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 685 calories
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 195mg
Keywords: gochujang shrimp scampi, Korean fusion pasta, spicy shrimp, gochujang recipe, Asian fusion, seafood pasta