Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

In a bowl, combine the shrimp and squid. Season with 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper, and 2 tsp olive oil. Toss to coat evenly.

Heat 1 tablespoon of oil in a medium-large saute pan over medium heat. Add the seafood and cook for about 3–4 minutes, until just cooked through. Remove from the pan and set aside.

In the same pan, add a little more oil if needed. Add the shallots and cook for 1–2 minutes, then add the garlic and sauté for another minute until fragrant.

Add the cherry tomatoes and cook for 3–4 minutes, until softened. Gently press them with a spatula to help release their juices.

Add the gochujang, tomato paste, soy sauce, remaining garlic powder, salt, and black pepper. Stir well, then pour in the heavy cream and reserved pasta water. Mix until the sauce is smooth and the gochujang is fully incorporated.

Return the cooked seafood to the pan, then add the pasta. Toss everything together until well combined and evenly coated in the sauce.

Stir in the chopped parsley and adjust seasoning if needed. Serve warm and enjoy!