Miso Gochujang Shrimp Pasta

Chop shrimp (7–8 medium) into bite sized pieces, then season with salt and pepper (to taste).

In a small pan over medium heat, add oil (1 Tbsp) and sauté shrimp til 80% cooked. Remove from heat and set aside.

In a large pot/deep pan, boil spaghetti (2 servings) til al dente in salted water.

In a large pan, add olive oil (2 Tbsp) over medium heat, and sauté garlic, onions, and shallots til fragrant and soft.

Add gochujang (1 Tbsp), miso paste (1 ½–2 Tbsp), and crushed red pepper (⅓ tsp), sauté for about a minute to slightly caramelize it.

Slowly add pasta water (1 cup) to the sauce til preferred taste/thickness.

Add butter (1 Tbsp), shrimp, and pasta. Mix well.

Add parsley (to taste), lemon juice (1 squeeze), and parmesan (to taste).

Garnish with scallion and more parmesan, enjoy!