Spicy Korean Shrimp Linguine with Bacon and Creamy Mushroom Sauce

This spicy Korean-inspired linguine brings together plump shrimp, crispy bacon and earthy mushrooms in a luscious, creamy sauce with a kick of chili flakes. It’s a quick and satisfying meal that’s perfect for busy weeknights.

The combination of savory bacon, tender shrimp and silky cream cheese sauce creates a rich flavor profile that’s balanced by the heat of Korean chili flakes. Ready in just 30 minutes, this dish is sure to become a new favorite.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, slice mushrooms into ½-inch pieces. Thinly slice scallions, separating whites and greens. Mince garlic.
3. Rinse shrimp and pat dry. Heat olive oil in a large pan over medium-high heat. Add shrimp, season with salt and pepper and cook until opaque, 3-4 minutes. Transfer to a plate.
4. In the same pan, heat more olive oil over medium heat. Add mushrooms, season with salt and pepper and cook until softened, 3-5 minutes. Add scallion whites and cook 1-2 minutes. Add garlic and cook until fragrant, 30-60 seconds.
5. Add drained linguine, cream cheese, butter and ½ cup reserved pasta water to the pan. Toss until sauce thickens, 3-4 minutes. Stir in ketchup, shrimp and half the chili flakes. Add more pasta water if needed. Season with salt and pepper.
6. Divide linguine among bowls. Top with scallion greens and remaining chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well.

Can I make this dish dairy-free?

Substitute cream cheese with a dairy-free alternative and use olive oil instead of butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.