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Korean-Spiced Scampi with Gluten Free Pasta

Prep Time15 minutes
Cook Time15 minutes
Total Time27 minutes
Course: dinner
Cuisine: asian fusion
Keyword: butter, cilantro, fresh lemon juice, garlic, gluten free, gluten free pasta, gochujang, korean fermented chilli paste, olive oil, raw shrimp, white wine
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 9 oz gluten free spaghetti approximately 1/2 a bag, I love La Fabbrica della Pasta which I buy at a specialty Italian market. It's also available at Amazon but they charge twice as much as the Italian market.
  • 1 lb shrimp U8-12 count peeled, cleaned and tail-on, if desired
  • 4 tablespoons salted butter
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic finely chopped or pressed
  • 1 tablespoon gochujang * look for brands that use brown rice (gochujang is a Korean fermented chilli paste found at asian markets and/or online).
  • ½ cup white wine (one that you would drink)
  • juice of half a lemon
  • 3 tablespoons cilantro or Thai basil rough chopped

Instructions

  • Bring a large pot of water to a boil and add two healthy pinches of kosher salt to the pot. Add the gf spaghetti, give a stir with tongs and cook according to package directions. We’re looking for “al dente” pasta which means "cooking till firm" and is usually 1 minute less than package directions indicate. This allows the pasta to stay firm when it goes back in the pan to cook with the sauce. Drain pasta and set aside.
  • While the pasta cooks, heat the butter and oil in a large pan over medium-high heat. Before the butter completely melts, add the garlic and cook for 30 seconds, until fragrant but not browned.
  • Next add the gochujang and stir until well combined with the butter and oil. Add the white wine and reduce the heat to medium-low to allow the sauce to thicken slightly and get nice and glossy, approximately 3-4 minutes.
  • Then add the shrimp to the sauce and cook for 2 minutes (until shrimp begin to change color) and then flip the shrimp and cook for another 2 minutes. Total cook time is 4 minutes. (If using smaller shrimp the cook time will need to be reduced.) Once shrimp are cooked, add the lemon juice.
  • Once the pasta is just al dente, transfer the spaghetti and cilantro into the pan and mix/toss the pasta with the shrimp and sauce until the spaghetti is fully coated in the sauce.
  • Serve immediately on a medium-sized platter or in individual pasta bowls. Sprinkle with a bit more cilantro and a small pinch of kosher salt if desired. 

Notes

Spaghetti or linguine are optimal but really you can use any noodle shape for this recipe.