I’m at it again with the fusion pasta, and this one is pretty immense, not gonna lie. The texture of that butter sauce is bang on, while using my fave Korean condiment brings an untraditional but totally welcome addition to proceedings.
250g (9 oz) spaghetti
400g (14 oz) peeled, tail-on prawns (shrimp)
80g (2.8 oz) unsalted butter
2 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
1 tbsp gochujang*
½ cup white wine
juice of half a lemon
3 tbsp finely chopped coriander (cilantro)
finely grated parmesan, to serve
Bring a large pot of heavily salted water to the boil, then add the spaghetti.
As the pasta cooks, let’s get everything else ready. Heat the butter and oil in a pan over medium-high heat. Before all the butter has melted, add the garlic and cook for half a minute until fragrant – you just want it to soften rather than brown.
Now add the gochujang and stir until well combined. Add the white wine and allow the sauce to simmer for 3-4 minutes to thicken slightly and get nice and glossy. Toss the prawns through the sauce. Keep shaking the pan and stirring the ingredients until the prawns are cooked and everything is looking shiny and beautiful. Add the lemon juice.
Once the pasta is just al dente, transfer the spaghetti into the prawn and sauce mixture using tongs. Add the coriander to the pan too, then give everything a good swirl until all the pasta is coated in that luscious sauce and most of the liquid has been absorbed.
To serve, transfer pasta between serving bowls and sprinkle with grated parmesan.