Spicy Creamy Shrimp Pasta

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

12 oz shrimp (peeled and deveined (fresh or defrosted from frozen)

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon paprika

1 teaspoon sesame oil

6 oz pasta (I used rigatoni)

3 cloves garlic (minced)

2 tablespoons gochujang

½ cup heavy cream

¼ cup reserved pasta water

½ teaspon sugar

¼ cup Parmesan cheese

Salt & pepper (to taste)

Extra Parmesan

Chives

Directions

Marinate the shrimp with salt, pepper, garlic powder, paprika, and sesame oil for 30 minutes.

Cook the pasta one minute before al dente per package instructions and reserve ¼ cup of pasta water before draining.

Heat oil in a pan and sear the shrimp on high for one minute per side, then remove from pan and set aside.

In the same pan, sauté garlic for a minute, then stir in gochujang and cook for another 30 seconds.

Pour in the heavy cream, sugar, salt, and pepper, stirring until well combined.

Add the reserved pasta water and pasta, stirring until the sauce thickens.

Stir in Parmesan cheese and return the shrimp to the pan.

Serve in a bowl and optionally garnish with Parmesan and chives.

Nutrition

• Calories: 510 kcal
• Total Fat: 28 g
• Total Carbohydrate: 37 g
• Protein: 26 g