Creamy Gochujang Udon with Shrimp

On a cutting board, toss the shrimp with 1 tbsp olive oil, salt, pepper, 1 tsp paprika, oregano, and onion powder until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1-2 minutes per side until golden brown.

Add 1 tbsp of butter to the pan and toss with the shrimp until it's melted and the shrimp are fully cooked. Remove the shrimp from the pan and set aside.

In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Stir in the gochujang and cook for about 1 minute, stirring constantly.

Whisk in the half-and-half and milk until smooth.

Add the soy sauce, chicken bouillon cube, sugar, 1/2 tsp paprika, and red pepper chili flakes (if using). Whisk to combine and bring to a gentle simmer.

Stir in the grated Parmesan cheese until it melts and the sauce is creamy.

Meanwhile, cook the udon noodles according to package directions. Drain and add them directly to the skillet with the sauce.

Toss the noodles in the sauce until they are fully coated. Add the cooked shrimp back to the pan.

Serve immediately, garnished with sliced green onions, more Parmesan cheese, and extra chili flakes if desired.