Creamy Bulgogi Shrimp Pasta

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A creamy shrimp pasta dish with a fusion of Korean and Italian flavors!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian, Korean

Keyword: 30 Minutes or Less, Pasta, Shrimp

Servings: large servings

Season the shrimp generously with salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Cook shrimp for about 3 minutes a side or until cooked through. Remove to a plate.
1 tablespoon Olive Oil, 1 lb Shrimp, Kosher Salt & Black Pepper

In a pot, cook pasta according to package instructions in boiling salted water. Reserve 1 cup of pasta water before draining.
8 oz Pasta
Meanwhile, in the same pan as the shrimp, heat 1 tbsp olive oil over medium heat. Add the thinly sliced shallot and thinly sliced green onions (the light green bottom portion of the green onions only, reserve the dark green tops for serving). Cook for 3 minutes, stirring often. Add the thinly sliced garlic and cook for 1 minute, stirring often.
1 tablespoon Olive Oil, 1 Shallot, 2 Green Onion, 3 cloves Garlic
Mix in the Omsom Spicy Bulgogi packet. Then mix in the tomato paste. Season with gochugaru. Cook for 2 minutes.
1 packet Omsom Spicy Bulgogi Marinade , 1 tablespoon Tomato Paste, 1/2 teaspoon Gochugaru
Pour in half and half. Simmer and let thicken for a few minutes. Then mix in the cooked pasta and splashes of pasta water as needed to thin out the sauce. Finally, stir back in the cooked shrimp.
1 cup Half and Half
Divide among bowls to serve. Serve with thinly sliced green onions (the dark green top portion), parmesan cheese, and a drizzle of Fly By Jing Zhong sauce (or any chili oil of choice).
Parmesan Cheese, Fly By Jing Zhong Sauce