Korean Chili Shrimp Linguine
with Sautéed Mushrooms, Creamy Sauce & Scallions
- Milk
- Shellfish
- Wheat
In this spicy bowl, plump shrimp get a Korean glow-up with chili flakes and a silky creamy sauce along with earthy mushrooms, fresh garlic, and scallions for a savory mashup that's ready in a flash.
Ingredients
4 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 teaspoon
Korean Chili Flakes
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Ketchup
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a large pot of salted water to a boil. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
-
Meanwhile, wash and dry produce.
-
Trim and slice mushrooms into ½-inch-thick pieces (skip this step if your mushrooms are pre-sliced!). 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, 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 same pan 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.
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Add garlic and cook until fragrant, 30-60 seconds.
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To pan with mushrooms, add drained pasta, cream cheese, 2 TBSP butter, and ½ cup reserved pasta cooking water (4 TBSP butter and ¾ cup pasta cooking water for 4 servings). (For 4, if pan is too small, carefully transfer everything to pot used for pasta.) Stir to combine and cook 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), stirring continuously until liquid has reduced and pasta is coated in sauce. Season with salt and pepper.
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Divide pasta between bowls. Top with scallion greens and remaining chili flakes and serve.
