Try these tasty Creamy Gochujang Pasta with Prawns. This fusion pasta dish is going to blow your taste buds away - perfect for satisfying your craving for the spicy flavours of Korean food and the creamy goodness of a pasta dish. Click here for full recipe.
This fusion pasta dish is going to blow your taste buds away - perfect for satisfying your craving for the spicy flavours of Korean food and the creamy goodness of a pasta dish.
Cook the spiralotti pasta according to package instructions until al dente. Reserve 100 ml of pasta water before draining. Set the pasta aside.
Make the Creamy Gochujang Sauce
In a large skillet, melt the Emborg Unsalted Butter with the olive oil over medium heat. Add the grated garlic and sauté for about 1 minute until fragrant. Stir in the gochujang and gochugaru, cooking for 1 minute.
Pour in the Emborg Cooking Cream, stirring constantly. Bring to a gentle simmer. Gradually whisk in the Shredded Parmesan until melted and the sauce is smooth. Season with salt and pepper.
Combine Ingredients
Add the pasta to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Cook the Prawns
Once the pasta is well-coated with the sauce, plate the pasta. In the same skillet, add the prawns to the remaining sauce. Cook for 1-2 minutes until the prawns are just cooked through.
Serve
Top the pasta with the prawns and any remaining sauce. Garnish with freshly chives, spring onions, micro coriander, and seaweed flakes if desired. Serve immediately and enjoy!
Feel free to use any type of dry pasta and your preferred choice of protein!
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30 mins
4 persons
Creamy Gochujang Pasta with Prawns
This fusion pasta dish is going to blow your taste buds away - perfect for satisfying your craving for the spicy flavours of Korean food and the creamy goodness of a pasta dish.
1.
Cook the spiralotti pasta according to package instructions until al dente. Reserve 100 ml of pasta water before draining. Set the pasta aside.
Make the Creamy Gochujang Sauce
1.
In a large skillet, melt the Emborg Unsalted Butter with the olive oil over medium heat. Add the grated garlic and sauté for about 1 minute until fragrant. Stir in the gochujang and gochugaru, cooking for 1 minute.
2.
Pour in the Emborg Cooking Cream, stirring constantly. Bring to a gentle simmer. Gradually whisk in the Shredded Parmesan until melted and the sauce is smooth. Season with salt and pepper.
Combine Ingredients
1.
Add the pasta to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Cook the Prawns
1.
Once the pasta is well-coated with the sauce, plate the pasta. In the same skillet, add the prawns to the remaining sauce. Cook for 1-2 minutes until the prawns are just cooked through.
Serve
1.
Top the pasta with the prawns and any remaining sauce. Garnish with freshly chives, spring onions, micro coriander, and seaweed flakes if desired. Serve immediately and enjoy!
