Nothing punchier than a gochujang pasta to win the hearts (and tummies) of your guests this holiday season. Sure it’s not a traditional holiday meal but I simply can’t pass on a hot plate of this decadent pasta. It’ll be a meal to remember for sure.
INGREDIENTS
- 2 handfuls of spaghetti (boiled till al dente)
- 2 cups of pasta water
- 1x large brown onion (diced)
- 2 tbsp minced garlic
- 1/2 cup gochujang sauce/paste
- However many prawns you’d like (de-shelled)
- a handful of shredded parmesan cheese
- Salt and sugar to taste
HOW TO MAKE IT
- Boil your spaghetti until al dente and reserve two cups of pasta water. Set aside.
- In a pan, saute your diced onions and minced garlic until fragrant and slightly brown on the edges.
- Add in gochugang sauce/paste and 1 cup of pasta water. Mix well and simmer until sauce has thickened and slightly caramelised. Season with salt and sugar.
- Toss in cooked pasta and mix well with the gochujang sauce.
- Push the pasta to the side of the pan and toss in your shrimps. Mix well with pasta until shrimps are cooked.
- If your pasta seems a little dry, add in the second cup of pasta water to make it saucier before sprinkling in your parmesan cheese.
- Mix well until cheese has melted and serve immediately.
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