Gochujang Pasta

Course: Main Course

Cuisine: Asian Fusion

Prep Time: 0

Cook Time: 20

Total Time: 20

Servings: servings

Calories: 479kcal

Author: Quynh Nguyen

This creamy gochujang pasta is bold, spicy, and full of flavor with juicy shrimp, sautéed mushrooms, and a silky chili cream sauce. It’s a fusion dish that comes together in under 30 minutes and feels way fancier than the effort it takes. Perfect for weeknights when you want something cozy, craveable, and a little different.

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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.

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