Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 467 | Calories |
| 17g | Fat |
| 50g | Carbs |
| 27g | Protein |
