Ingredients
4
4 servings
- •1 (8 ounce) package spaghetti
- •1 pound large shrimp, peeled and deveined
- •1 teaspoon salt
- •0.5 teaspoon baking soda
- •2 tablespoons mayonnaise
- •2 tablespoons soy sauce
- •1 tablespoon chili crisp oil sauce
- •1 teaspoon gochujang (Korean hot pepper paste)
- •1 teaspoon white sugar
- •2 tablespoons olive oil
- •1 large shallot, finely chopped
- •5 cloves garlic, minced
- •1 (1 inch) piece fresh ginger, peeled and finely chopped
- •6 scallions, cut into 1-inch pieces
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
- Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
- Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
- Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
- Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.
Nutritional Facts
Per 4 servings
- Calories: 467
- Carbohydrate: 50g
- Fat: 17g
- Fiber: 3g
- Protein: 27g
- Sugar: 4g
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