Description
An effortless yet splendid dish that combines the richness of cream with the bold heat of gochujang, featuring succulent prawns and al dente pasta.
Ingredients
Scale
- 200g pasta
- 200g prawns, peeled and deveined
- 2 tablespoons gochujang
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
- Grated parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Add prawns and cook until pink and opaque, about 3-5 minutes.
- Stir in gochujang and heavy cream until well combined.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Garnish with fresh parsley and grated parmesan cheese if desired. Serve hot.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 150mg