Spicy Gochujang Butter Pasta with Prawns and Squid
Spicy Gochujang Butter Pasta with Prawns and Squid
Ingredients
For the Compound Butter
- 2 sticks unsalted butter, softened
- 1 tablespoon gochujang
- 1/2 teaspoon gochugaru, or to taste
- 4 cloves garlic, grated
- 1 tablespoon honey
- 1/4 teaspoon MSG
- 1 teaspoon fish sauce
For the Prawns
- 12 large prawns, butterflied and cleaned
- 1/4 teaspoon salt, plus more as needed
- 2 tablespoons fresh parsley, chopped, for garnish
For the Squid
- 1 pound squid, cleaned and sliced into rings
- 1 tablespoon unsalted butter
- 2 cloves garlic, grated
- 1/4 cup dry white wine
- 1/2 lemon, juiced
For the Pasta
- 1 pound spaghetti
- 1/4 cup crunchy topping, such as toasted breadcrumbs or fried garlic
Instructions
- 1
Prepare the Compound Butter: In a food processor, combine the softened unsalted butter, gochujang, gochugaru, 4 grated garlic cloves, honey, MSG, and fish sauce. Process until all ingredients are thoroughly blended and a smooth, creamy compound butter is formed. Set aside.
⏱️ 5 min
- 2
Prepare the Prawns: Ensure the large prawns are butterflied and cleaned. Set aside.
⏱️ 5 min
- 3
Sear the Prawns: Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon of salt into the hot pan. Place the butterflied prawns, shell-side down, in the pan. Sear for approximately 3 minutes, until they turn pink and begin to curl. Flip the prawns and cook for just a second on the other side. Prawns cook very quickly, so be careful not to overcook them. Remove the seared prawns from the pan and place them on a separate plate.
⏱️ 5 min
- 4
Butter and Char the Prawns: Generously spread about 2 tablespoons of the prepared compound butter over the seared prawns. Using a kitchen blowtorch, lightly char the buttered prawns until the butter is melted and slightly caramelized. This adds a smoky flavor and helps the butter adhere.
⏱️ 3 min
- 5
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 10 min
- 6
Sauté the Squid: While the pasta is cooking, use the same skillet from the prawns. Add 1 tablespoon of unsalted butter and melt it over medium heat. Grate 2 cloves of garlic into the butter. Add the sliced squid and a pinch of salt. Sauté for 2-3 minutes, stirring frequently, until the squid is opaque and just cooked through. Avoid overcooking, as squid can become rubbery.
⏱️ 5 min
- 7
Build the Squid Sauce: Pour in the white wine and squeeze in the juice from half a lemon. Stir well. Add a large spoonful (about 2-3 tablespoons) of the prepared compound butter to the squid mixture. Mix thoroughly until the butter melts and forms a deliciously creamy sauce.
⏱️ 2 min
- 8
Combine Pasta and Sauce: As soon as the pasta is al dente, transfer it directly into the skillet with the squid and sauce using tongs. Add 1 ladleful (about 1/2 cup) of the reserved pasta water. Toss the pasta vigorously with the sauce until it is well combined and emulsified. Add a pinch of salt and taste for seasoning, adjusting as needed.
⏱️ 5 min
- 9
Serve: Divide the pasta among serving bowls. Sprinkle the crunchy topping (toasted breadcrumbs or fried garlic) over the pasta. Arrange the blowtorched prawns on top of each serving. Garnish generously with chopped fresh parsley and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Butter Pasta with Prawns and Squid
For the Compound Butter
- 2 sticks unsalted butter, softened
- 1 tablespoon gochujang
- 1/2 teaspoon gochugaru, or to taste
- 4 cloves garlic, grated
- 1 tablespoon honey
- 1/4 teaspoon MSG
- 1 teaspoon fish sauce
For the Prawns
- 12 large prawns, butterflied and cleaned
- 1/4 teaspoon salt, plus more as needed
- 2 tablespoons fresh parsley, chopped, for garnish
For the Squid
- 1 pound squid, cleaned and sliced into rings
- 1 tablespoon unsalted butter
- 2 cloves garlic, grated
- 1/4 cup dry white wine
- 1/2 lemon, juiced
For the Pasta
- 1 pound spaghetti
- 1/4 cup crunchy topping, such as toasted breadcrumbs or fried garlic
Instructions
- 1
Prepare the Compound Butter: In a food processor, combine the softened unsalted butter, gochujang, gochugaru, 4 grated garlic cloves, honey, MSG, and fish sauce. Process until all ingredients are thoroughly blended and a smooth, creamy compound butter is formed. Set aside.
⏱️ 5 min - 2
Prepare the Prawns: Ensure the large prawns are butterflied and cleaned. Set aside.
⏱️ 5 min - 3
Sear the Prawns: Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon of salt into the hot pan. Place the butterflied prawns, shell-side down, in the pan. Sear for approximately 3 minutes, until they turn pink and begin to curl. Flip the prawns and cook for just a second on the other side. Prawns cook very quickly, so be careful not to overcook them. Remove the seared prawns from the pan and place them on a separate plate.
⏱️ 5 min - 4
Butter and Char the Prawns: Generously spread about 2 tablespoons of the prepared compound butter over the seared prawns. Using a kitchen blowtorch, lightly char the buttered prawns until the butter is melted and slightly caramelized. This adds a smoky flavor and helps the butter adhere.
⏱️ 3 min - 5
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 10 min - 6
Sauté the Squid: While the pasta is cooking, use the same skillet from the prawns. Add 1 tablespoon of unsalted butter and melt it over medium heat. Grate 2 cloves of garlic into the butter. Add the sliced squid and a pinch of salt. Sauté for 2-3 minutes, stirring frequently, until the squid is opaque and just cooked through. Avoid overcooking, as squid can become rubbery.
⏱️ 5 min - 7
Build the Squid Sauce: Pour in the white wine and squeeze in the juice from half a lemon. Stir well. Add a large spoonful (about 2-3 tablespoons) of the prepared compound butter to the squid mixture. Mix thoroughly until the butter melts and forms a deliciously creamy sauce.
⏱️ 2 min - 8
Combine Pasta and Sauce: As soon as the pasta is al dente, transfer it directly into the skillet with the squid and sauce using tongs. Add 1 ladleful (about 1/2 cup) of the reserved pasta water. Toss the pasta vigorously with the sauce until it is well combined and emulsified. Add a pinch of salt and taste for seasoning, adjusting as needed.
⏱️ 5 min - 9
Serve: Divide the pasta among serving bowls. Sprinkle the crunchy topping (toasted breadcrumbs or fried garlic) over the pasta. Arrange the blowtorched prawns on top of each serving. Garnish generously with chopped fresh parsley and serve immediately.
⏱️ 5 min