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

Ingredient Substitutions

• Instead of Shrimp (medium, peeled, deveined, tails on preferred): Chicken breast (cubed), Firm tofu (for vegetarian)
• Instead of Button mushrooms: Cremini mushrooms, Shiitake mushrooms
• Instead of Korean instant ramen soup base (ramyeon seasoning packet): 1 tbsp gochugaru + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp MSG + 1/2 tsp sugar + 1/2 tsp salt
• Instead of Fettuccine pasta (dry): Spaghetti, Linguine
• Instead of Butter: Olive oil
• Instead of Leek or large green onion (daepa): Regular green onions (increase amount), Shallots (for white part)
• Instead of Tomato ketchup: Tomato paste + 1/2 tsp sugar
• Instead of Heavy cream: Half-and-half (less creamy), Soy cream (for dairy-free)
• Instead of Chicken stock powder: Vegetable bouillon powder, Salt (to taste)
• Instead of Parmesan cheese: Grana Padano, Omit for dairy-free

Equipment Needed

• Large nonstick skillet or sauté pan
• Medium pot (for boiling pasta)
• Mixing bowl
• Colander or strainer
• Cutting board
• Chef's knife
• Kitchen brush or paper towels
• Tongs (optional)
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Patting shrimp dry and marinating with ramen soup base
• Sautéing mushrooms and leeks thoroughly to develop flavor
• Not overcooking shrimp (add them late)
• Simmering cream gently to avoid curdling
• Balancing seasoning with chicken stock powder at the end

Chef Tips from the Video

• Add a pinch of sugar if the ramen soup base is too spicy or salty.
• Use high-quality shrimp for best flavor and texture.
• For extra heat, add a pinch of Korean chili flakes (gochugaru) with the mushrooms.
• If using regular green onions instead of daepa, use more for similar flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of cream or milk.

Freezer: Not recommended; cream sauces and shrimp do not freeze well.

Room temperature: Do not leave out for more than 1 hour due to dairy and seafood.

Make-Ahead Tips

• You can prep and marinate the shrimp and slice the vegetables up to 4 hours ahead.
• Do not cook pasta or combine with sauce until ready to serve for best texture.