Think you know scampi? Think again. I kept the garlic (obviously), but swapped the predictable for the provocative. By adding gochujang (Korean fermented chili paste) I’ve introduced a depth of flavor that catches you by surprise. It starts off as the comforting classic you love, but by the second forkful, a complex, warming heat takes over. Korean-Spiced Scampi with Gluten Free Pasta is anything but standard.