Gochujang Shrimp Pasta

Preparation

1. Step 1

   Bring a large pot of salted water to a boil over high. In a medium bowl, toss the chopped shrimp with ½ teaspoon salt and set aside.

2. Step 2

   While the water comes to a boil, heat ¼ cup olive oil in a large, deep skillet over medium-high. Add the shrimp and cook, stirring frequently, just until light pink and no more gray remains, 2 to 3 minutes. (The shrimp will cook through later when tossed with the hot pasta.) Using a slotted spoon, transfer the shrimp to a bowl.

3. Step 3

   Add the pasta to the boiling water and cook according to package instructions until al dente, about 8 minutes. Reserve 1 cup pasta water, then transfer the pasta to a colander to drain.

4. Step 4

   While the pasta cooks, add the scallions to the oil in the skillet, season with ½ teaspoon salt and stir until fragrant and softened, about 2 minutes. Add the cherry tomatoes and gochujang and cook, stirring occasionally, until tomatoes are softened and sauce is glossy, about 6 minutes.

5. Step 5

   Add the cooked pasta, ½ cup of the reserved pasta water and the shrimp to the skillet and cook over medium heat, tossing until shrimp is cooked through and pasta is combined and glossy, about 2 minutes. (Add a couple tablespoons of the pasta water as needed until the sauce is slightly loose.) Season to taste with salt.

6. Step 6

   Divide pasta among bowls, spoon the shrimp and sauce on top and drizzle with additional olive oil to serve. (Do be generous with the olive oil; it offsets the heat of the gochujang and adds the necessary fat to tame the acidity of the tomato-based sauce.)