Succulent shrimp, spicy buldak sauce, and garlic butter transform noodles into a vibrant, fiery fusion meal.
# Ingredients:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces spaghetti or linguine
→ Garlic Butter
03 - 3 tablespoons unsalted butter
04 - 5 cloves garlic, minced
05 - 1 tablespoon olive oil
→ Buldak Sauce
06 - 3 tablespoons gochugaru (Korean red chili flakes)
07 - 2 tablespoons gochujang (Korean red chili paste)
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon honey or brown sugar
10 - 2 teaspoons rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 2 tablespoons water
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon toasted sesame seeds
# Instructions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Combine gochugaru, gochujang, soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, and water in a bowl. Mix until smooth.
03 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
04 - Place shrimp in a single layer in the skillet. Cook for 1–2 minutes per side until just pink. Transfer shrimp to a plate and set aside.
05 - Pour the prepared buldak sauce into the skillet. Reduce heat slightly and simmer for 1–2 minutes until the sauce is bubbling.
06 - Add the drained pasta to the skillet and toss thoroughly to coat with the sauce. If the mixture seems dry, gradually add reserved pasta water until the desired sauciness is reached.
07 - Return the shrimp to the skillet along with the remaining 1 tablespoon butter. Toss gently to combine and cook for 1 minute until everything is heated through.
08 - Transfer to serving plates. Garnish with chopped parsley and toasted sesame seeds. Serve immediately.
