Korean-Style Tuba Pasta (공식 투바 파스타)

Ingredients

• 200 g Shrimp (medium, peeled, deveined, tails on preferred) (Fresh or thawed, tails on for presentation)
• 120 g Button mushrooms (About 4-5 medium mushrooms)
• 1 packet Korean instant ramen soup base (ramyeon seasoning packet) (From any spicy Korean instant ramen (e.g., Shin Ramyun, Jin Ramyun))
• 150 g Fettuccine pasta (dry) (Or other long pasta)
• 20 g Butter (About 1.5 tablespoons)
• 1 whole Leek or large green onion (daepa) (Use both white and green parts separately)
• 1.5 tbsp Tomato ketchup
• 100 ml Heavy cream
• 1 tbsp Chicken stock powder
• 2 tbsp Parmesan cheese (Freshly grated, for garnish)

Instructions

1. Prepare the shrimp

   Pat the shrimp dry thoroughly with paper towels. Leave tails on for better presentation if desired.

   Time: PT3M

2. Marinate shrimp with ramen soup base

   Place the dried shrimp in a mixing bowl. Add the entire packet of Korean instant ramen soup base. Toss well to coat evenly. Set aside to marinate while you prep other ingredients.

   Time: PT2M

3. Clean and slice mushrooms

   Brush mushrooms clean with a kitchen brush or wipe with a paper towel. Slice into quarters or sixths, depending on size.

   Time: PT3M

4. Prepare leek/green onion

   Separate the white and green parts of the leek. Slice the white part in half lengthwise, then cut into thin strips. Slice the green part thinly. Soak the green slices in cold water for a few minutes to remove sharpness, then drain and squeeze dry.

   Time: PT5M

5. Sauté aromatics and mushrooms

   Heat the skillet over medium-high heat. Add butter, then the white part of the leek. Sauté until fragrant, about 1 minute. Add mushrooms and continue to sauté until mushrooms release moisture and shrink, about 3 minutes.

   Time: PT4M

   Temperature: Medium-high heat

6. Add ketchup and cook

   Add tomato ketchup to the pan. Stir and cook with the leek and mushrooms for 1 minute, allowing flavors to meld.

   Time: PT1M

   Temperature: Medium-high heat

7. Cook pasta

   Bring a medium pot of water to a boil. Add fettuccine and cook for 5 minutes (or until just under al dente). Reserve 1/2 cup of pasta water. Drain pasta.

   Time: PT7M

   Temperature: Boiling

8. Combine pasta and sauce base

   Add the drained pasta and 1/4 cup reserved pasta water to the skillet with mushrooms and leek. Toss over high heat for 1-2 minutes until most liquid evaporates and sauce thickens.

   Time: PT2M

   Temperature: High heat

9. Add marinated shrimp

   Add the marinated shrimp to the skillet. Toss quickly to combine and cook for 1 minute.

   Time: PT1M

   Temperature: High heat

10. Add cream and finish cooking

    Pour in heavy cream. Stir and simmer for 2-3 minutes, until the sauce thickens and shrimp are just cooked through.

    Time: PT3M

    Temperature: Medium heat

11. Season with chicken stock powder and finish

    Add chicken stock powder and the drained green leek slices. Stir well and cook for 1 more minute, until sauce is glossy and thick.

    Time: PT1M

    Temperature: Medium heat

12. Plate and garnish

    Twirl pasta onto plates. Top with shrimp and mushrooms. Sprinkle with grated Parmesan cheese. Serve immediately.

    Time: PT2M

13. Cleanup

    Wash all used utensils, pans, and surfaces. Wipe down stove and counters.

    Time: PT10M

Nutrition Facts

Calories

700

Protein

32g

Carbohydrates

70g

Fat

32g

Fiber

4g