Ingredients
Scale
- 10 to 12 oz dried pasta
- 1 lb peeled & deveined jumbo shrimp, pat dry
- 2 tsp cornstarch
- Pinch salt
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sake or water
- 1 tbsp Maesilaek, Korean green plum extract (you can substitute honey or maple syrup)
- 2 tbsp gochugaru, Korean red pepper flakes
- 1/4 tsp black pepper
- 3 tbsp cooking oil
- 1 tbsp unsalted butter
- 5 cloves garlic, chopped
- 2 to 4 serrano pepper, chopped
- 3 green onions, chopped
- Sesame oil and seeds, optional
Instructions
- Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
- Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside.
- Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over. Add butter and chopped garlic, mix well until butter is melted and bubbles.
- Pour the sauce mixture and toss the shrimp quickly. Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed. Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil. Enjoy!
