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"Ajun" Shrimp Pasta

Michelle Lehman

Introduction

This is Mama Miche, and today in My Magic Kitchen: "Ajun" Shrimp Pasta

So, let's establish right off the bat before some bitches get offended, I'm an equal opportunity lover/hater. I don't give one actual fuck about a person's skin tone, how or if they pray, their sexual orientation, their politics or pronouns; none of it. I will feel however I feel about a particular person based on how they make me feel when I am in their presence. Assholes need not apply. Liars can fuck all the way off. I am attracted to people who are honest, intelligent, creative, non-judgy, and authentic. That is all. 

That said, I don't want to offend anyone by calling my new recipe "Ajun" which, in my mind, is a cross between Asian and Cajun influences. Another fusion of cuisines. 

Call it whatever you want. I call it delicious. I originally intended to include andouille or Turkey sausage, which would've made this dish lean more to the Cajun. I recommend doing that, but if you find yourself like me, thinking you have some but are sadly mistaken, don't despair. This meal works either way. This has a kick from the *gochujang and creaminess from the cream cheese (go figure), and it just hits! Especially when you're just craving the coziness, quickness & comfort of a creamy pasta dish. 

Try this! Let Mama Miche make your kitchen magic!

Tools

  • Knife

  • Cutting mat

  • Tongs

  • Measuring cups and spoons

  • Mixing spoon

  • Large bowl

  • Large pot

  • Large skillet

Ingredients

Makes 4 Servings

  • 5-6 scallions

  • 1 small onion 

  • 1 bell pepper

  • 1 8 oz. box angel hair pasta

  • 2 tbsp olive oil 

  • 2 tbsp seasoned butter (Note 1)

  • 20 raw large shrimp, peeled with tails on

  • 1-2 tablespoons gochujang (Note 2)

  • 1-2 tablespoons tomato paste 

  • 3 tbsp honey

  • 1-2 tbsp fish sauce

  • 4 cloves roasted garlic (Note 3)

  • 1-2 tablespoons Twice Stolen Spice™

  • 1/2 cup cream cheese

  • 1/2- 1 full cup broth (your choice)

  • 1/2 cup (or more) shredded parmesan 

  • Sesame seeds (for garnish)

  • Hot sauce (to taste)

Directions

Prep Time: 10 minutes Cook Time: 15 minutes

Prep

  • PThinly slice the scallions, reserving the green portion for garnish

  • Small dice the onion and the bell pepper

  • Heat a large skillet over medium heat

  • Cook pasta as directed on the package and drain. Reserve some of the pasta water before draining. Return the pasta to the large pot.

Cook

  • Add oil and herbed butter to a large hot sautée pan.

  • When the butter is melted and the oil is slightly shimmering, add shrimp and sauté shrimp until pink and remove from pan.

  • Add finely diced onion, scallion whites, roasted garlic, bell pepper, and Twice Stolen Spice™.

  • Cook for 5 minutes or until fragrant 

  • Add tomato paste, gochujang, cream cheese. Mix together well.

  • After the cream cheese is fully incorporated into the mixture, add broth and pasta water. 

  • Return shrimp to pan and cook an additional 5 minutes.

  • Remove shrimp from the sauce and set aside in a large bowl

  • Add ½ cup shredded parmesan cheese and mix into the sauce

  • Combine the sauce with the cooked pasta

  • Serve with scallions, sesame seeds, and hot sauce.

Notes:

  1. The seasoned butter recipe can be found here.

  2. Gochujang is Korean red chili paste, available in various spiciness levels.

  3. To make roasted garlic, peel the outer layers of skin of a head of garlic and cover generously with Twice Stolen Spice™. Wrap in foil and bake in an oven at 400º for 30 minutes.