Air Fryer Korean Gochujang Shrimp Spinach Pasta
This creamy, crispy pasta combines tender air-fried shrimp coated in spicy-sweet gochujang sauce with fresh spinach and a rich cream base for a better-than-takeout weeknight dinner. Perfect for meal prep, it delivers bold Korean flavors in under 30 minutes.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp gochujang paste Korean red pepper paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil toasted
- 8 oz pasta spaghetti or linguine, cooked al dente
- 2 cup fresh spinach roughly chopped
- 1/2 cup heavy cream or coconut cream for dairy-free
- 2 tbsp olive oil divided for cooking
- 2 clove garlic minced
- 1/4 cup green onions sliced, for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or water to restore creaminess. Make-Ahead: Cook the shrimp and sauce separately; combine with freshly cooked pasta and spinach just before serving. Variations: Use chicken or tofu instead of shrimp; for a lighter version, substitute half the cream with vegetable broth. Serve with a side of kimchi for an extra Korean kick.