Korean Chili Shrimp Linguine

While pasta cooks, wash and dry produce.

Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Rinse 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 shrimp; season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes.

Turn off heat; transfer to a plate.

Heat a large drizzle of olive oil in pan used for shrimp over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes.

Add scallion whites and cook until softened, 1-2 minutes.

Add garlic and cook until fragrant, 30-60 seconds.

To pan with veggies, add drained linguine, cream cheese, 2 TBSP butter, and ½ cup reserved pasta cooking water (4 TBSP butter and ¾ cup reserved pasta cooking water for 4 servings). (If pan is too small, carefully transfer everything to pot used for pasta.) Cook, tossing occasionally, until sauce has thickened, 3-4 minutes.

Stir in ketchup, shrimp, and half the chili flakes.

Turn off heat; add ¼ cup reserved pasta cooking water (½ cup for 4). Stir until liquid has reduced and everything is coated in sauce. Season with salt and pepper.