Prep the aromatics

• Finely chop the shallot.
• Mince the garlic cloves.

Sear the prawns

• Toss the prawns with the spices and olive oil.
• Sear them in a hot pan without cooking them through, then set aside.

Soften shallot and garlic

• In the same pan, cook the shallot with the butter.
• Add the garlic and cook one more minute.

Caramelize tomato paste and gochujang

• Add the tomato paste and gochujang.
• Caramelize, stirring, until darkened and fragrant.

Deglaze with vodka

• Pour in the vodka and scrape the bottom of the pan.
• Let the alcohol cook off.

Build the sauce

• Return the prawns to the pan.
• Stir in the cream, parmesan and a little pasta water.
• Simmer gently until slightly thickened.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Reserve some pasta water and drain.

Combine and plate

• Season the sauce with salt.
• Toss the pasta through the sauce and plate up.