prawn gochujang pasta with a lil 🍷🤪
i dont always do pasta, but when i do u know it gon taste 😮💨
inspired by marion’s shrimp scampi cause it’s bomb and reminds me of this dish i used to have when I was younger 😩🤌🏽, so let’s add some pasta cause why not
plus using @ourplace (gifted) always pan for this dish, she’s my new love 😩🤌🏽
ingredients:
300g prawns
200g pasta, linguine
1.5 tbsp gochujang
1 tsp gochugaru
1 knob of butter
1 tbsp olive oil
5 garlic cloves, minced
110ml white wine
bunch coriander, chopped
juice of 1/2 lemon (can be less)
reserved pasta water(around 1/4 cup)
1. devein and clean shrimp, either remove head and shell, keeping tail, or remove just middle. Or use prawns without shell
2. In a pan over medium heat, add butter and oil.
3. Pan fry garlic until soft then add gochujang, cook it out until oil becomes red and is combined with garlic
4. Pour in white wine, add gochugaru and cook for 2-3 minutes or until thickened
5. Add prawns and simmer until cooked
6. Add squeeze of lemon, chopped coriander, mix then add cooked pasta.
7. Mix pasta thoroughly then top with more coriander
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