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Reserve 100 ml of pasta water before draining. Set the pasta aside.","enable_check_off":true,"no_counter":true}]},{"instruction_group_heading":"Make the Creamy Gochujang Sauce","reset_counter":false,"instruction_steps":[{"instruction":"In a large skillet, melt the Emborg Unsalted Butter with the olive oil over medium heat. Add the grated garlic and saut\u00e9 for about 1 minute until fragrant. Stir in the gochujang and gochugaru, cooking for 1 minute.","enable_check_off":true,"no_counter":true},{"instruction":"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.","enable_check_off":true,"no_counter":true}]},{"instruction_group_heading":"Combine Ingredients","reset_counter":false,"instruction_steps":[{"instruction":"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.","enable_check_off":true,"no_counter":true}]},{"instruction_group_heading":"Cook the Prawns","reset_counter":false,"instruction_steps":[{"instruction":"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.","enable_check_off":true,"no_counter":true}]},{"instruction_group_heading":"Serve","reset_counter":false,"instruction_steps":[{"instruction":"Top the pasta with the prawns and any remaining sauce. Garnish with freshly chives, spring onions, micro coriander, and seaweed flakes if desired. 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