Spicy Creamy Shrimp Pasta
Plump prawns and al dente rigatoni enveloped in a cheesy, spicy, creamy sauce, this recipe hits all the right notes.
Ingredients
- 400 g rigatoni pasta
- 1 lb prawns deveined & deshelled
- 1.5 tbsp Korean red chili paste (gochujang)
- 2 shallots chopped
- 1.5 tbsp garlic minced
- 1 cup heavy cream
- Handful of parsley chopped & separated by stem
- ½ tbsp dried red chili flakes
- 1 cup parmesan cheese grated
- ½ cup hot pasta water reserved
- 1.5 tbsp oil
Seasoning mix:
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp oregano
- 1 tsp garlic powder
- ½ tsp cumin
Instructions
- Season the prawns with the seasoning mix. Cook the pasta according to the package instructions. Reserve ½ cup of pasta water.
- Heat oil in a pan over medium-high heat. Cook the prawns for 4-5 minutes until fully cooked. Remove and set aside.
- In the same pan, sauté the garlic, parsley stems, shallots, and red chili flakes for 2-3 minutes until fragrant.
- Add the gochujang and stir well. Pour in the heavy cream and simmer for 1 minute until the sauce thickens.
- Stir in the reserved pasta water and cooked pasta. Add the prawns back to the pan and mix in the parmesan cheese until everything is well coated.
- Garnish with chopped parsley and more parmesan if desired. Serve hot and enjoy!