Spicy Shrimp Scampi Gochujang is a vibrant, flavor-packed twist on a beloved seafood classic. It combines tender, juicy shrimp with a bold kick of Korean and Chinese chili condiments—gochujang and laoganma chili crisp. A buttery garlic sauce, a splash of white wine, and a squeeze of lemon create a balanced flavor that dances between rich, spicy, and tangy. Tossed with linguine or spaghetti, this dish turns a quick weeknight dinner into a restaurant-quality experience in under 30 minutes.
Why You’ll Love This Dish
This isn’t your average shrimp scampi. The traditional Italian-American favorite gets an irresistible upgrade with Asian heat and umami depth. Every bite is layered with buttery garlic richness and vibrant chili spice.
- Full of bold flavor: Gochujang brings deep umami and heat, while laoganma chili crisp adds crunch and smoky spice.
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute guests.
- Restaurant-quality taste: Simple ingredients come together for a dish that feels gourmet without the effort.
- Customizable heat: You control the spice level, making it suitable for everyone at the table.
This dish perfectly marries East and West—Italian technique meets Korean and Chinese condiments for a globally inspired flavor adventure.
Ingredients
For the Shrimp and Sauce
- 1 pound shrimp, peeled, deveined, tails removed (look for plump, firm shrimp with a clean briny scent)
- 7 tablespoons unsalted butter (high-quality butter gives the sauce a silky texture)
- 2 tablespoons olive oil (choose a fruity, extra virgin olive oil)
- 4 cloves garlic, finely minced
- ½ cup dry white wine (adds brightness and depth to the sauce)
- 2 tablespoons gochujang (Korean chili paste—rich, spicy, and slightly sweet)
- 1 tablespoon laoganma chili crisp (Chinese chili condiment with crispy texture and earthy flavor)
- Juice of ½ lemon, freshly squeezed
- 4 tablespoons fresh parsley, chopped
For the Pasta
- 1 pound linguine or spaghetti, cooked al dente
Step-by-Step Instructions
Step 1: Heat the Fat
In a large skillet, combine olive oil and butter over medium-high heat. Allow the butter to fully melt until the mixture shimmers but does not brown. This creates the perfect base for flavor.
Step 2: Build the Aromatics
Add minced garlic to the pan and sauté for about one minute. Stir constantly to prevent burning. You’ll know it’s ready when your kitchen fills with the irresistible aroma of garlic and the edges turn just golden.
Step 3: Spice and Deglaze
Stir in the gochujang and laoganma chili crisp until they melt into the butter mixture, forming a deep red sauce. Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for three to four minutes until slightly reduced and thickened.
Step 4: Cook the Shrimp
Add the shrimp and toss them in the sauce. Watch carefully—shrimp cook fast! In about two to three minutes, they’ll curl into a “C” shape and turn pink. Remove from heat as soon as they’re opaque and tender.
Step 5: Finish and Toss
Add cooked pasta directly to the skillet along with parsley and lemon juice. Toss everything together until the noodles are evenly coated and glistening with spicy, buttery sauce. Serve immediately while steaming hot.
Flavor Notes and Texture
The sauce is the heart of this dish—a perfect balance of creamy butter, tangy wine, and deep chili spice. The shrimp bring natural sweetness, while the gochujang adds fermented umami. Laoganma introduces a crispy, nutty heat that lingers beautifully. The lemon juice brightens everything, ensuring the dish never feels heavy.
The pasta absorbs the sauce’s richness, while the garlic and herbs keep it lively. Each bite is glossy, aromatic, and full of character.
Ingredient Substitutions
- No gochujang? Use a mix of sriracha and a touch of tomato paste for sweetness and spice.
- No laoganma chili crisp? Substitute with chili oil containing crunchy bits or red pepper flakes for heat.
- No white wine? Replace with chicken broth and a splash of extra lemon juice for acidity.
- Gluten-free option: Use gluten-free pasta or rice noodles for an equally satisfying meal.
Serving Suggestions
This spicy shrimp scampi pairs perfectly with:
- A simple green salad dressed with lemon vinaigrette.
- Crusty baguette slices to soak up extra sauce.
- Charred lemon halves served on the side for an extra zing.
- Or, for a different twist, serve the shrimp and sauce over steamed jasmine rice instead of pasta.
If you want to elevate the presentation, sprinkle freshly grated Parmesan or a pinch of toasted sesame seeds over the top just before serving.
Cultural Context
Traditional shrimp scampi originated in Italian-American kitchens, where shrimp replaced the small crustacean “scampi.” The sauce is classically made with butter, garlic, lemon, and white wine.
In this modern take, gochujang (a Korean fermented chili paste) and laoganma chili crisp (a famous Chinese condiment) infuse the dish with rich umami and a layered heat. It’s a beautiful fusion—Italian comfort meets Asian spice.
Storage and Reheating
This dish tastes best when freshly made, but leftovers still shine.
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet with a splash of water or broth to loosen the sauce. Avoid microwaving too long—shrimp can turn rubbery.
- Freezing: Not recommended, as shrimp can lose their tender texture once thawed.
Pro Tips for Success
- Dry the shrimp thoroughly before cooking—this ensures they sear instead of steam.
- Use fresh garlic—jarred versions lack punch and aroma.
- Don’t overcook the shrimp. They’re done as soon as they turn pink and opaque.
- Go generous with butter. It’s what helps the sauce cling to each strand of pasta.
- Taste before serving. Adjust with salt, lemon, or extra chili crisp for your perfect flavor balance.
This dish also makes excellent leftovers—the noodles absorb even more flavor overnight, intensifying the spicy, garlicky butter sauce.
Chef’s Reflection
The first time I made this dish, I was tired after a long day and wanted something quick but special. The blend of gochujang and laoganma transformed my simple scampi into something unforgettable. The pan was empty within minutes, and everyone at the table asked for seconds. That’s when I knew this would become a staple in my kitchen.
It’s the kind of recipe that invites experimentation—add mushrooms, toss in some bok choy, or finish with sesame oil for extra depth. Every version brings something new to the table.
Frequently Asked Questions
Can I use a different type of noodle?
Yes! Linguine and spaghetti are great, but fettuccine, bucatini, or even rice noodles work beautifully.
How spicy is this shrimp scampi?
It’s moderately spicy. You can control the heat by adjusting the amount of gochujang and chili crisp.
Can I skip the white wine?
Absolutely. Chicken broth or extra lemon juice makes a fine substitute while keeping the flavor bright.
Is it necessary to use both gochujang and chili crisp?
Using both creates complexity—gochujang gives depth, and chili crisp adds texture. But even using one of them will still produce great results.
What’s the best shrimp to use?
Medium or large peeled and deveined shrimp work best. Avoid overcooking—they only need 2–3 minutes per side.
Can I make this dish ahead of time?
You can prep ingredients ahead, but cook the shrimp just before serving for the best texture and freshness.
Final Thoughts
Spicy Shrimp Scampi Gochujang is more than just a meal—it’s a bold, flavorful experience that celebrates fusion cooking. Each forkful combines buttery richness, citrus brightness, and fiery spice in perfect harmony. It’s the kind of dish that satisfies both comfort food cravings and adventurous palates alike.