This Korean rose pasta features spaghetti noodles smothered in a creamy tomato sauce infused with garlic, onion, and a hint of chili, and tossed in with juicy succulent shrimp. This quick and indulgent weeknight dinner is so flavorful and decadent, it will easily become a family favorite!
What is Korean rose pasta?
During my visits back home to South Korea, one of my favorite things to do is explore fusion pasta dishes around the city, as there are localized menus that are made to satisfy the Korean palate.
Amongst many innovative dishes, one particular dish always stood out to be the most popular, a dish called “Rose Pasta” (로제파스타) to describe its rose-colored sauce. Contrary to the name, Korean rose pasta does not call for any alcohol – making it an inclusive dish for anyone to enjoy.
Often served with spaghetti, this dish was unique for its harmonious blend of cream and tomato sauce, fragranced with delicious aromatics, and often tossed in with bacon or shrimp to add additional flavor and texture to each bite.
The perfect blend of flavors
If you are like me, I find myself often contemplating between tomato sauce and Alfredo sauce for my pasta, but this recipe truly satisfies both cravings, in the most delicious way possible.
After many sessions of trying to recreate the dish, I am so thrilled to have perfected the ratio of ingredients to be as indulgent and delicious as the pasta dish I’ve initially fallen in love with.
Juicy, succulent shrimps are a heavenly match to the creamy sauce, and paired with the aromas of onion, garlic, and red chili, this pasta dish is truly one of the most indulgent dishes I have tried thus far. To make it even better, it is incredibly easy to prepare, and only takes 15 minutes from start to finish!
What do you need to make Korean rose pasta?
Every component of this recipe is perfectly harmonious, complementing each other to create a burst of flavor in every bite. Here are the ingredients you will need:
- Your choice of pasta noodles. Spaghetti, linguine, or fettuccine are excellent choices for this recipe.
- Large shrimp, deveined and peeled. Please feel free to keep the tails intact if you prefer that extra crunch and flavor.
- Garlic, onion, and dried red chilies for the aromatics.
- Diced tomato and tomato sauce to add rich, savory flavor
- Heavy cream to make up for the base of the sauce, and mozzarella/parmesan cheese.
- Adding cheese at the end is not completely necessary, but really takes the pasta to a next level. It’s without a doubt that cheese, just makes everything better.
- Fresh chopped parsley for garnish. Feel free to use a dehydrated kind as well as needed as it won’t be a huge difference in taste.
Helpful tips and tricks
- If using frozen shrimp, thaw them in advance prior to your cooking session. To defrost your shrimp, simply submerge them in a bowl of cold water for about 10-15 minutes, until they are completely thawed. Pat them dry with paper towels, and season them with salt and pepper to maximize flavor.
- Prepare all ingredients in advance. There isn’t much needed for this recipe, and having all the ingredients prepped will ease your cooking process and ensure each component is cooked to your standards.
- Use two stovetops at once to reduce cooking time, one station to cook the pasta in, and the other for the main sauce. I like to start preparing the sauce when the noodles are added to the boiling water for about 2-3 minutes, and the timing is often perfect.
- If you prefer to prepare the pasta noodles in advance, toss them in about a tablespoon of olive oil to prevent sticking.
This is without a doubt one of my all-time favorite recipes, which made it that more exciting to share it with you all. I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions!
Other quick dinner recipes you may like:
- 10-Minute Garlic Chili Oil Noodles
- Easy Shrimp Fried Rice
- Chinese Tomato Egg Stir Fry
- Easy Teriyaki Chicken
- Easy Shrimp Pad Thai
- Kimchi Udon Noodle Stir Fry
15-Minute Korean Rose Pasta (Creamy Shrimp Pasta)
- 1/2 lb large shrimp deveined and peeled
- 7 oz spaghetti or your choice of pasta
- 1 tbsp olive oil
- 4 garlic cloves thinly sliced
- 1-2 dried red chilies crushed in quarters lengthwise
- 1/2 medium-sized yellow onion sliced
- 1 medium-sized tomato diced
- 1/2 cup tomato sauce
- 1 cup heavy cream or evaporated milk
- 2 tbsp mozzarella/parmesan cheese grated
- salt and pepper to taste
- chopped parsley for garnish
- Season shrimp with salt and pepper to taste. Set aside.
- In a large pot of boiling salted water, add pasta and cook about 1 minute less than the recommended time. Drain and set aside. If preparing in advance, toss the noodles in about 1 tbsp of olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add garlic and red chilies and cook until fragrant. Add shrimp, onion, and tomato and cook, stirring occasionally until the shrimp turns pink in color.
- Add tomato sauce and heavy cream and bring to a boil. Season with salt and pepper to taste and stir in the pasta and cheese. Combine everything together and garnish with parsley. Enjoy!