Korean Chili Shrimp Linguine

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• butter
  4 tbsp
• button mushrooms
  8 oz
• cream cheese
  4 tbsp
• garlic
  4 clove
• ketchup
  2 unit
• linguine pasta
  12 oz
• olive oil
  1 tbsp
• salt
• scallions
  4 unit
• shrimp
  20 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Once water is boiling, add linguine 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.

   linguine pasta: 12 oz
2. 

   2

   While pasta cooks, wash and dry produce. Trim and slice button mushrooms into 1/2-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 .

   button mushrooms: 8 oz, scallions: 4 unit, garlic: 4 clove
3. 

   3

   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 black pepper . Cook, turning occasionally, until opaque and cooked through, ⏱️ 3-4 minutes . Turn off heat; transfer to a plate.

   shrimp: 20 oz, olive oil: 1 tbsp, salt, black pepper
4. 

   4

   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 .
5. 

   5

   To pan with veggies, add drained linguine, cream cheese , 2 TBSP butter , and 1/2 cup reserved pasta cooking water (4 TBSP butter and 3/4 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 Korean chili flakes . Turn off heat; add 1/4 cup reserved pasta cooking water (1/2 cup for 4). Stir until liquid has reduced and everything is coated in sauce. Season with salt and pepper.

   cream cheese: 4 tbsp, butter: 4 tbsp, ketchup: 2 unit, Korean chili flakes: 2 tsp
6. 

   6

   Divide linguine between bowls. Top with scallion greens and remaining chili flakes. Serve.