Creamy Gochujang Pasta with Shrimp & Spinach
A little spicy, a little creamy, and totally weeknight-worthy. Let’s talk gochujang pasta—aka the spicy, creamy, comfort-food pasta you didn’t know you needed in your life. If you love a good bowl of rigatoni with a kick, this one’s going to be on repeat.
The sauce is rich and velvety from the heavy cream, but it’s got that gochujang flavor—sweet, spicy, and just the right amount of umami. Add in juicy shrimp, sautéed mushrooms, and a handful of spinach for good measure, and it feels like a full-on fancy dinner… even though it all comes together in about 30 minutes.
This is one of those recipes that feels a little unexpected in the best way. It’s not traditional Korean or Italian—it’s somewhere deliciously in between. And that’s exactly how I like it.
Why You’ll Love This Gochujang Pasta
- Bold flavor with minimal effort. The combo of gochujang and cream is next-level.
- Fast and weeknight-friendly. On the table in 30 minutes or less.
- Easy to customize. Swap shrimp for chicken, tofu, or keep it vegetarian.
- Total crowd-pleaser. Even picky eaters love this one!
Ingredients You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
You probably already have most of this in your kitchen:
- Rigatoni pasta – Big tubes = more surface area for that creamy sauce to cling to. You can sub penne or any pasta you like.
- Salt – For the pasta water. Don’t skip it!
- Avocado oil – Or olive oil, whatever’s on hand.
- Garlic – Because always.
- Mushrooms – Use whatever kind you love (shiitake gives great flavor).
- Shrimp – Large and juicy. Peel and devein if needed.
- Gochujang – Korean red chili paste. Adds heat and depth. Use more or less to taste.
- Heavy cream – Makes everything silky smooth.
- Baby spinach – For a little green in your bowl.
Optional: Sprinkle on some shredded Parm, sliced scallions, or toasted sesame seeds for extra flair.
How to Make Gochujang Pasta (Quick & Easy)
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Step 1: Cook the pasta: Boil rigatoni in salted water until al dente. Drain and set aside.
Step 2: Sauté the aromatics: In a skillet, heat oil and sauté garlic and mushrooms for 1–2 minutes.
Step 3: Cook the shrimp: Toss in the shrimp and cook until pink and opaque, 2–3 minutes per side.
Step 4: Make the sauce: Add gochujang and heavy cream. Stir until smooth and heated through.
Step 5: Toss it all together: Add the pasta and spinach. Stir until the spinach wilts and everything is coated in sauce.
Step 6: Serve: Dish it up and top with your favorite garnishes.
Tips for Success
✔️ Adjust the heat: Start with less gochujang and add more to taste.
✔️ Don’t overcook the shrimp: They only need a couple minutes per side!
✔️ Pasta water trick: If your sauce is too thick, a splash of reserved pasta water will loosen it right up.
✔️ Finish with toppings: Green onions, parmesan, or sesame seeds bring the whole dish together with a little pop of flavor and texture.
Frequently Asked Questions
It’s savory, sweet, slightly smoky, and has a mild-to-medium kick. Gochujang brings a deep umami flavor that adds richness to sauces without overpowering them.
It has a gentle heat, but it’s definitely more flavor-forward than fiery. You can always adjust the amount of gochujang to suit your spice preference—start with less and add more if you’re feeling bold.
Half and half works great, or try coconut milk for a dairy-free option. You could also use whole milk with a bit of butter in a pinch. Just know the sauce might be a little thinner.
Totally flexible! Penne, fusilli, fettuccine, or even spaghetti work well. Just use something that holds sauce nicely.
Parmesan is a solid go-to, but a little Pecorino or even mozzarella works too. If you want something with a kick, try crumbled feta or a sharp cheddar for extra contrast.
How to Store & Reheat
Let the pasta cool for a bit (no more than 1–2 hours at room temp), then transfer it to an airtight container and pop it in the fridge. It’ll keep well for up to 3–4 days.
Heads up: I don’t recommend freezing this one—the creamy sauce tends to separate and get a little weird after defrosting.
To reheat: Warm it on the stovetop over low heat or in the microwave until hot. If the sauce thickens too much, just stir in a splash of milk or cream to loosen it up.
Serving Suggestions
Take your gochujang pasta up a notch with some simple but bold toppings. A sprinkle of shredded cheese, fresh cilantro or green onions, and toasted sesame seeds instantly adds flavor and texture. Want even more? Drizzle with sriracha, toss on some crushed peanuts, and serve with lime wedges for that extra pop. I love pairing it with crusty bread, garlic bread or even shrimp toast to soak up the sauce.
Need a veggie on the side? Try miso Brussels sprouts, Chinese garlic green beans, or a quick cucumber salad to balance things out.
Spicy, Creamy, and Totally Worth It
This gochujang pasta is the kind of dish that makes you want to lick the plate clean. It’s bold, comforting, and comes together faster than takeout. Whether you’re cooking for your family or just craving something with a little heat and a lot of flavor, this one’s going straight into your regular rotation. If you make it, let me know how it turns out in the comments—or better yet, tag me on Instagram so I can drool over your version!
RECIPE
Gochujang Pasta
Ingredients
- 1 pound large rigatoni pasta
- 1 teaspoon salt (for pasta water)
- 1 tablespoon avocado oil (or olive oil)
- 2 garlic cloves, minced
- ½ cup mushrooms, sliced (baby bella, white or shiitake)
- ½ pound large shrimp(about 14), peeled and deveined
- ¼ cup gochujang (adjust to taste)
- 1 cup heavy cream
- 1 cup fresh baby spinach
- optional toppings: Parmesan, sliced green onions, sesame seeds, lime wedges
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Drain and set aside.
- Sauté aromatics: Heat oil in a large skillet over medium heat. Add garlic and mushrooms. Cook for 1–2 minutes until mushrooms begin to soften.
- Add shrimp: Add shrimp to the pan and cook 2–3 minutes per side, until pink and opaque.
- Make the sauce: Stir in gochujang and heavy cream until the sauce is smooth and heated through.
- Combine pasta: Add the cooked pasta and toss to coat in the sauce.
- Add spinach: Stir in baby spinach and cook until just wilted.
- Serve: Plate it up and garnish with green onions, sesame seeds, or parmesan. Serve with lime wedges for a fresh pop of flavor.
Notes
- Don’t overcook the shrimp: They only need a few minutes—pull them out when they turn pink and curl.
- Adjust the spice level: Use less gochujang if you’re sensitive to heat. Add more for a kick!
- Cheese plays well here: A little grated parmesan or pecorino melts right into the sauce and gives it extra depth.
- Use what you have: Swap in rotini, penne, or spaghetti if that’s what’s in the pantry. It all works.
- Cream subs: No heavy cream? Use half and half, whole milk + a spoon of cream cheese, or a splash of coconut milk for a dairy-free version.
Super flavorful! I used penne pasta and it turned out perfectly. This will be my go to pasta recipe!