Spicy Korean Shrimp Linguine with Creamy Mushroom Sauce

This spicy shrimp linguine brings together plump shrimp, earthy mushrooms and a silky, creamy sauce with a kick of Korean chili flakes. It’s a quick and satisfying pasta dish that’s perfect for weeknight dinners.

The sauce comes together in minutes with cream cheese, butter and a touch of ketchup for sweetness, while the chili flakes add a warm, aromatic heat. Serve it topped with fresh scallion greens for a pop of color and flavor.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. While the pasta cooks, prepare the vegetables. Slice the mushrooms into ½-inch thick pieces. Thinly slice the scallions, separating the white parts from the green tops. Mince or grate the garlic.
3. Rinse the shrimp under cold water and pat dry. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper and cook until opaque, about 3-4 minutes. Transfer to a plate.
4. In the same pan, add another drizzle of olive oil over medium heat. Add the mushrooms and season with salt and pepper. Cook until softened, 3-5 minutes. Add the scallion whites and cook 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 water to the pan. Toss until the sauce thickens, 3-4 minutes. Stir in the ketchup, cooked shrimp and half the chili flakes. Add another ¼ cup pasta water if needed to loosen the sauce. Season with salt and pepper.
6. Divide the linguine among bowls. Top with the scallion greens and remaining chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, spaghetti or fettuccine work well in place of linguine.

Can I make this dish dairy-free?

You can substitute the cream cheese and butter with dairy-free alternatives, but the sauce may have a slightly different texture.

What can I use instead of Korean chili flakes?

Crushed red pepper flakes or gochugaru can be used as a substitute.