Jungkook's Sea Urchin Roe Soy Sauce Shrimp Cream Pasta

Sharpen your knife before starting to cook.

Prepare 10 cloves of garlic and slice them thinly. (If it's difficult to slice, you can crush them instead.)

Wash the green onions thoroughly. Finely chop some and cut others into long pieces to extract their flavor for oil.

Remove the heads and intestines from 3 shrimp and peel them. Reserve the shrimp heads for the sauce.

Finely chop the cleaned shrimp meat.

In a pan, generously add olive oil, then add shrimp heads and long-cut green onions. Extract their aroma over low heat.

Add salt to boiling water and cook the linguine for about 8 minutes.

Remove and discard all the shrimp heads and green onions that have infused their aroma from the pan. Then, add thinly sliced garlic and sauté over low heat until fragrant.

Once the garlic is somewhat cooked, crush and add 4 peperoncini, then sprinkle a little pepper to enhance the flavor and sauté again.

First, add the sea urchin roe soy sauce and bring it to a boil to enhance its flavor. Then, add a little water, 2 spoonfuls of fresh cream, and 1 piece of butter, and simmer gently until the sauce is naturally blended.

Once the sauce begins to boil, add 1 spoonful of sugar and dissolve it well. Then, add the finely chopped shrimp meat (from 3 shrimp) and a little pasta water, and bring it to a boil again.

Once the sauce has thickened slightly and the shrimp begins to cook, add the cooked linguine and mix thoroughly. Add more pasta water or regular water as needed to adjust to your desired seasoning and consistency.

Once the pasta is well combined with the sauce, grate in cheese and stir while simmering gently to add more flavor. Then, turn off the heat and finish by mantecare with the residual heat of the pan, allowing the sauce and pasta to blend smoothly like an emulsion.

Place the finished pasta neatly on a plate for plating.

Finish by sprinkling chopped green onions, cheese, and pepper over the pasta.