Description
A bold and creamy fusion pasta that combines tender prawns with a rich gochujang cream sauce, delivering the perfect balance of spice, savoriness, and comfort in every bite.
Ingredients
Scale
- 300 grams linguine or spaghetti
- 400 grams raw prawns, peeled and deveined
- 2 tablespoons gochujang paste
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- In a small bowl, stir together the gochujang paste and heavy cream until smooth. Set aside.
- Heat olive oil and butter in a wide skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add the prawns in a single layer and cook for 2 minutes per side until pink and opaque. Remove and set aside.
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Pour the gochujang cream mixture into the skillet and simmer gently for 3 to 4 minutes.
- Stir in grated parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet and toss well, adding reserved pasta water as needed to loosen the sauce.
- Return the prawns to the pan and mix gently to combine.
- Season with salt and black pepper, sprinkle with fresh parsley, and serve warm.
Notes
- Do not overcook the prawns to keep them tender and juicy.
- Adjust the spice level by reducing or increasing the gochujang paste.
- Use freshly grated parmesan for smoother melting.
- Add a splash of cream or water when reheating leftovers to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg