Description
A creamy and slightly spicy pasta featuring succulent prawns coated in a rich gochujang-infused sauce, perfect for a quick yet impressive meal.
Ingredients
- Prawns: 300 grams, peeled and deveined
- Pasta: 250 grams, fettuccine or linguine
- Gochujang: 2 tablespoons
- Heavy Cream: 200 milliliters
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Olive Oil: 2 tablespoons
- Parmesan Cheese: 30 grams, freshly grated
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley: A handful, chopped
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat with olive oil.
- Combine Ingredients: Add garlic and onion, cooking until fragrant and golden.
- Prepare Your Cooking Vessel: Bring a pot of salted water to boil and cook pasta until al dente.
- Assemble the Dish: Add prawns to the skillet and sear until pink and opaque.
- Cook to Perfection: Stir in gochujang and heavy cream, then add pasta, tossing until evenly coated.
- Finishing Touches: Sprinkle in parmesan cheese, season with salt and black pepper, and mix gently.
- Serve and Enjoy: Plate the pasta, garnish with chopped parsley, and serve immediately.
Notes
- Use fresh prawns for best texture.
- Adjust gochujang to control spice level.
- Reserve pasta water to adjust sauce consistency if needed.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 28 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 3 grams
- Protein: 28 grams
- Cholesterol: 120 mg