Korean Shrimp Scampi
- Dakota Delights
- Date Created:
Korean Shrimp Scampi
- Dakota Delights
- Date Created:
Experience the best of both worlds with this Korean-Italian Shrimp Scampi! Succulent shrimp sautéed in garlic, butter, and olive oil, finished with a touch of sesame oil, gochugaru, and fresh herbs.
Ready in 20 minutes, this fusion dish is perfect for weeknight dinners or special occasions.
WHY YOU'LL LOVE THIS RECIPE
Quick & Easy: Ready in just 20 minutes, perfect for busy weeknights or last-minute dinner parties.
Fusion Flavors: Garlic butter meets Korean chili heat, with a touch of umami from soy sauce—an unexpected yet irresistible combination.
Versatile: Serve it over pasta, rice, or with crusty bread to soak up the flavorful sauce
Customizable Heat: Whether you love mild or super spicy, this dish is customizable. If you don’t want spicy skin the gochugaru, and if you love super spicy add more!
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PRO TIPS
When I developed this recipe, I knew I wanted shrimp and chili flavors, after becoming completely obsessed I’ve learned a few things to make it perfect.
- Keep some of your pasta water. In order to get the glossy, moist but not wet consistency, the addition of pasta water to the sauce is paramount.
- Use coconut aminos. I’m not keen on super salty foods, so while you can use soy sauce, I think coconut aminos are perfect for this recipe.
- Sweeten the sauce for the perfect balance and depth of flavor, use mirin and honey.
- Use sesame oil. While you could use olive oil if that’s all you have, sesame oil really makes the korean element of this scampi shine.
Pat shrimp dry before cooking to ensure they sear nicely instead of steaming.
Don’t overcrowd the pan—cook in batches if needed so shrimp cook evenly.
Adjust the heat: Start with 1 tsp gochugaru and add more if you like it spicier.
Fresh herbs last: Add green onion at the end to preserve bright flavor and color.
Serve immediately: Shrimp overcooks fast, so plate as soon as it’s done for tender, juicy results.
KEY INGREDIENTS
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These are the main ingredients you need for making korean shrimp scampi. Find the full ingredients and measurements in the recipe card below
Garlic – Adds aromatic depth and savory flavor; essential for both Italian and Korean-inspired dishes.
Butter – Provides richness, creaminess, and a silky texture to the sauce; also helps carry flavor.
Olive Oil – A neutral-fat base for sautéing; balances butter and prevents it from burning.
Gochujang – Korean fermented chili paste; adds umami, subtle sweetness, and mild heat.
Gochugaru – Korean chili flakes; adds heat and a smoky, slightly fruity flavor.
Coconut Aminos – A soy sauce alternative; adds umami and slight sweetness without overpowering the shrimp.
Sesame Oil – Adds a toasty, nutty aroma and flavor.
Honey – Balances heat and saltiness with sweetness; creates a mild glaze on shrimp.
Mirin – Sweet Japanese rice wine; adds mild sweetness and depth, enhancing caramelization and flavor complexity.
Lemon Juice – Provides bright acidity; balances richness and enhances shrimp flavor.
Parmesan – Italian umami; adds salty, nutty depth, especially when served over pasta.
Scallion – Fresh, mild onion flavor; adds color, crunch, and a subtle freshness to finish the dish.
VARIATIONS TO TRY
Have more fun with your pumpkin shaped dinner rolls with these variations / additions!
Protein Swap: Replace shrimp with chicken or firm tofu for a different twist.
Veggie Boost: Add thinly sliced zucchini, bell peppers, or snap peas for extra health, color and crunch.
Spice Level: Increase gochugaru or add a pinch of red pepper flakes for more heat.
Sauce Twist: Stir in a splash of cream or coconut milk for a richer, creamier sauce.
Herb Finish: Try fresh basil, cilantro, or Italian parsley instead of scallions for a new flavor profile that leans more into the Italian side.
Noodle Options: Serve over linguine, rice noodles, or zucchini noodles for different textures.
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making Korean shrimp scampi. You can find the full set of instructions in the recipe card below.
- Boil spaghetti until al dente. Reserve one cup of pasta water. Drizzle olive oil over noodles, shake and set aside. (Olive oil prevents sticking)
- Melt butter and olive oil, add garlic, shrimp, and salt and pepper to taste. Sear for 1-2 minutes on each side, until shrimp is pink. Set aside.
3. Mix sauce ingredients and then toss noodles, adding splashes of pasta water until shiny and glossy.
4. Serve with green onion, parmesan, sesame seeds, and a pinch of chili flakes for extra heat.
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Korean Shrimp Scampi
Equipment
- 1 large pot
- 1 strainer
- 1 tongs
Ingredients
- 1 lb dried spaghetti
- 1 c pasta water
- 1 lb shrimp (peeled and deveined)
- `2 tbsp garlic (minced)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp sesame oil
- 3 tbsp gochujang
- 2 tsp gochugaru (optional, depending on spice tolerance)
- ⅛ c coconut aminos (or soy sauce)
- ⅛ c mirin
- ⅛ c lemon juice
- 2 tsp honey
For Garnish
- parmesan (grated)
- scallions (sliced)
- toasted sesame seeds
- crushed chili flakes
Instructions
- Boil 1 lb dried spaghetti until al dente. Reserve 1 c pasta water. Drizzle noodles in olive oil to prevent sticking
- Add 4 tbsp unsalted butter, 2 tbsp olive oil, `2 tbsp garlic, 1 lb shrimp to pan. Season with ½ tsp salt and ¼ tsp black pepper (or to taste) Cook for 1-2 mins on each side on medium heat. [see notes] Set aside.
- In the same pan add 2 tsp sesame oil, 3 tbsp gochujang, 2 tsp gochugaru, ⅛ c coconut aminos, 2 tsp honey, ⅛ c mirin, ⅛ c lemon juice. Stir to combine. Add noodles and splashes of pasta water until noodles are glossy and well coated. Add shrimp.
- Portion into a bowl and add parmesan [2], scallions, toasted sesame seeds, and crushed chili flakes if you like a little extra heat.
Notes
- Batch cook if necessary, shrimp is easy to overcook, and no one wants tough/chewy shrimp.
- I forgot to add parmesan until after the photos but HIGHLY recommend freshly grated parmesan in the bowl!
- If you absolutely can't deal with any level of spice omit the gochugaru. If you love spice and want super spicy up to 1 tbsp.
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MAKE AHEAD INSTRUCTIONS
Make Ahead or Freeze:
You can prep ingredients in advance: chop garlic and scallions, and measure sauce ingredients. Store in airtight containers in the fridge for up to 24 hours.
- Freeze in freezer safe containers and allow to dethaw in the fridge overnight before reheating. add splashes of water and olive oil to prevent noodles from drying out, and avoid overcooking shrimp.
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Storage:
Refrigerator: Store cooked shrimp scampi in an airtight container for up to 2 days. Gently reheat in oven (recommended) or on the stovetop
Sauce: If making sauce separately it can be stored in a separate container for up to 3 days in the fridge.
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FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the fridge or under cold running water before cooking. Pat dry to avoid excess moisture.
Can I make this recipe spicier or milder?
Absolutely. Adjust gochugaru or add more gochujang for heat. To make it milder, reduce or omit the chili ingredients.
What can I serve with this dish?
Crusty bread works great for soaking up the sauce. A simple side salad or steamed vegetables pairs well too.
Can I prepare this ahead of time?
Yes! Chop aromatics and measure sauces ahead. You can also cook shrimp and pasta separately up to a day in advance; combine and reheat gently before serving. I’ve had it as leftovers and it’s still delicious, just be careful not to overcook the shrimp
Can I use a substitute for gochujang?
If you don’t have gochujang, mix miso paste + chili flakes + a touch of honey or sugar as a quick substitute. It won’t be identical but still adds umami and spice.
How do I prevent the shrimp from overcooking?
Shrimp cook very quickly—usually 2 minutes per side. Remove from heat as soon as they turn pink and opaque. Overcooked shrimp become tough and rubbery.
Can I freeze this dish?
Yes, but freeze shrimp and pasta separately for best texture. Thaw overnight in the fridge and reheat gently; cook pasta fresh or lightly oiled if frozen.
MORE RECIPES TO TRY
If you love spicy shrimp pasta, try my Cajun Shrimp Pasta next, as pictured above.
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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