Fragrant Chamnamul Shrimp Pasta
Spring’s Aroma: Chamnamul Shrimp Oil Pasta Recipe
Introducing a captivating oil pasta featuring the fresh aroma of chamnamul (Korean potherb), plump shrimp, and flavorful garlic. The unique, slightly pungent yet fresh scent of chamnamul cuts through richness, offering a delightful palate cleanser after heavy festive meals. Enjoy a taste of spring in your own home with this easy-to-follow recipe!
Ingredients- Pasta (1 serving, approx. 80-100g)
- Water (8 cups, approx. 1.6L)
- Chamnamul (1 handful, approx. 30-40g)
- Shrimp (6, peeled and deveined)
- Garlic (5 cloves)
- Peperoncino (5, adjust to taste)
- Pasta cooking water (1/2 cup, approx. 120ml)
- Olive oil (5 tbsp)
- Salt (1/2 tbsp for boiling water + pinch for seasoning)
- Black pepper (pinch)
- Grana Padano cheese (1 tbsp, optional)
Cooking Instructions
Step 1
Bring 8 cups (approx. 1.6L) of water to a rolling boil in a large pot. Add 1/2 tbsp of salt. Once boiling, add the pasta and cook for about 1 minute less than the package instructions, aiming for al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
Step 2
Thoroughly wash the chamnamul and cut it into bite-sized pieces (about 3-4cm). It’s helpful to separate the stems from the leaves. Peel and thinly slice the garlic cloves. Leave the peperoncino whole or break them for more heat.
Step 3
Heat 4 tbsp of olive oil in a wide pan over low heat. Add the sliced garlic and peperoncino, and gently sauté until fragrant and the garlic is lightly golden. Increase the heat to medium, add the peeled shrimp and the chamnamul stems, and stir-fry quickly for 1-2 minutes until the shrimp turn pink.
Step 4
Add the drained pasta directly to the pan. Pour in the reserved 1/2 cup of pasta water. Stir and cook over medium heat for 1-2 minutes, allowing the pasta to absorb the sauce. Add the remaining 1 tbsp of olive oil, a pinch of salt, and pepper. Increase the heat to high and toss for about 30 seconds to emulsify the sauce. Adjust seasoning with salt if needed.
Step 5
Transfer the pasta to a serving plate. Garnish generously with the fresh chamnamul leaves reserved earlier for added color and aroma. Optionally, grate 1 tbsp of Grana Padano cheese over the top for extra flavor. Enjoy your fragrant Chamnamul Shrimp Pasta!
