Spicy Korean Shrimp Linguine with Creamy Mushroom Sauce

This spicy shrimp linguine brings together the bold flavors of Korean chili flakes and a silky cream sauce. Plump shrimp are cooked until perfectly tender, then tossed with sautéed mushrooms, garlic and scallions in a creamy, slightly sweet sauce that coats every strand of linguine.

Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner that feels special. The combination of earthy mushrooms, spicy chili and rich cream cheese creates a luxurious sauce that pairs beautifully with the shrimp and pasta.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

20 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

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, prepare the vegetables. Trim and slice the mushrooms into ½-inch thick pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince or grate the garlic.
3. Rinse the shrimp under cold water and pat dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper and cook, turning occasionally, until opaque and cooked through, 3-4 minutes. Transfer the shrimp to a plate and set aside.
4. In the same pan, heat another drizzle of olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they start to soften, 3-5 minutes. Add the scallion whites and cook until softened, 1-2 minutes. Add the garlic and cook until fragrant, 30-60 seconds.
5. Add the drained linguine, cream cheese, butter and ½ cup of the reserved pasta cooking water to the pan with the vegetables. (If the pan is too small, transfer everything to the pot used for the pasta.) Cook, tossing occasionally, until the sauce thickens, 3-4 minutes. Stir in the ketchup, cooked shrimp and half of the Korean chili flakes. Turn off the heat and add another ¼ cup of reserved pasta water. Stir until the liquid reduces and the sauce coats the pasta and shrimp. Season with salt and pepper to taste.
6. Divide the linguine among bowls. Top with the scallion greens and the remaining Korean chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine or any long pasta you have on hand.

What can I use instead of Korean chili flakes?

You can use red pepper flakes or gochugaru (Korean chili powder) for a similar flavor and heat.

Can I make this dish dairy-free?

Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use vegan butter or olive oil instead of butter.