Gochujang Shrimp Pasta

Just curious. If you’ve already combined everything in Step 5, then how (or why) are you dividing the pasta amongst bowls, and then spooning the shrimp and sauce over it?

Yes — you are spooning the (sauced) shrimp pasta into bowls, then transferring any errant shrimp and sauce that remain in the skillet on top of the plated pasta. (The bite-size shrimp tend to fall to the bottom, and you'll want to save/enjoy every last bite!)

As an savings idea, I'd get smaller shrimp instead of paying a premium for big ones and then cutting them up...

Question on skillet pasta like this. Is there a reason to put all ingredients in skillet at end vs. put the pasta pot? I use the pasta pot after draining bc my skillet never has room for all ingredients together.

Sauce worked perfectly. I used Thai rice noodles but next time would use spaghetti. Quick and easy.

This was good, but next time I'll add garlic with the scallions. To the person who wanted to turn the heat down, use less gochujang or add coconut milk.

I'm Korean and tried this recipe and it was very, very good, getting a heartfelt approval from the many mouths that I feed. I followed the recipe (used linguine) but added a few touches. I sauteed onions with the scallions (and a bit of garlic), and added fresh wild sesame leaves at the end (kkaenip, similar to shiso leaves) (instead of the parsley or basil that accompanies pasta dishes usually). Added a bit of Parmesan(not olive oil) to mellow out the heat of the gochujang. A keeper!

I haven't made this yet, but know from other similar pasta dishes that when you divvy the pasta, the pieces mixed in, such as the shrimp and tomatoes, fall to the bottom. You then spoon them to each bowl/plate separately on top.

Can you have scallops? If so, small bay scallops would be great here. Alternatively, chunks of firm white fleshed fish, or even cubed extra firm or super firm tofu?

Almost a 5 star. My gochujang came from TJ's, so maybe wasn't the best, though it was made in Korea. Sauce didn't seem very 'saucy', at least mine didn't look much like the photo. Hubby added a serious amount of gochujang at the table and I would definitely increase the quantity in cooking next time. I used bucatini because that's what was in the pantry and I think a more delicate pasta would hold the sauce better. Nevertheless, it was a satisfying dish.

My husband also has a gluten allergy and I bought some gochujang at Trader Joe's that is at least wheat free (contains no gluten ingredients). Might be worth trying?

I dislike supermarket cherry tomatoes in general and especially when they are cooked. They are mostly tough skin and bitter seeds. They don't add much tomato flavor to a sauce. For most recipes, I substitute canned, diced Italian tomatoes along with some of their juices until tomato season arrives. Diced tomatoes are also more likely to cling to the pasta and meld with the gochujang to form a sauce.

If you have a Wegmans near you, their store brand is also gluten-free.