Cook pasta according to package directions until el dente. Reserve 1/3 cup pasta water, then drain and set the past aside.

In a small bowl, whisk together gochujang, ketchup, sugar, soy sauce, salt, black pepper, and reserved pasta water until smooth.

Pat the shrimp dry and season lightly with a pinch of salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and cooked through. Remove and set aside.

In the same skillet, melt the butter and add garlic. Cook for 30-60 seconds, until fragrant. Pour in the prepared gochujang sauce and stir for about 30 seconds to let the flavors meld. Add the heavy cream and stir until smooth and creamy.

Return the cooked pasta and shrimp to the skillet. Toss until everything is evenly coated in the sauce. If needed, add an extra splash of pasta water to loosen the sauce.

Taste and adjust seasoning as desired. Garnish with green onions or chopped parsley. Serve warm and enjoy!