1-First, prepare the shrimp: If they’re frozen, rinse to remove ice, then toss 1 lb of shrimp with 1 tablespoon avocado oil, 2 teaspoons lemon juice, 1/2 teaspoon white pepper, 1 teaspoon garlic powder, and 1 teaspoon spicy seasoned salt in a large bowl. This step adds great seasoning that makes the shrimp shine.

2-Next, air fry the shrimp: Set your air fryer to 400°F (200°C) and cook for 8 minutes; reduce to 5-6 minutes if thawed. While that’s happening, cook 1 lb of linguine in salted boiling water until al dente, and reserve 1 cup of pasta water before draining.

3-Then, sauté the aromatics: Heat 1 tablespoon extra virgin olive oil in a large pan over medium heat, add 6 thinly sliced garlic cloves and the lighter parts of 4 sliced green onions, and cook for 2-3 minutes while stirring.

4-Keep going by cooking the gochujang: Stir in 2 tablespoons gochujang paste and cook for 3-5 minutes until it caramelizes and releases its spicy aroma. Deglaze the pan with 1/2 cup white wine, scraping the bottom to get all those tasty bits, and let it simmer until most of the liquid is gone.

5-Add extra heat if you like: Stir in 1/2 teaspoon red pepper flakes if desired. Lower the heat, add 1/2 cup whole milk, and simmer for 2-3 minutes to create a creamy base.

6-Finally, combine everything: Mix in the cooked linguine and 1 tablespoon butter, stirring until coated, and add reserved pasta water as needed for the right sauce consistency. Gently fold in the air-fried shrimp, then serve topped with 1/4 cup freshly grated Parmesan and the reserved green onion tops. This method keeps the shrimp tender and the sauce just right, perfect for any gochujang shrimp fan.