Korean spicy garlic shrimp ramen

Toss the shrimp with a little avocado oil, a little of the seasoning blend and gochugaru.

Heat a little butter with a shot of oil, add about 4 big cloves of minced garlic until fragrant.

Add the shrimp in one layer and cook briefly until nearly done; remove.

Toast about 1/3 cup gochujang in the pan, then add about 1/2 cup heavy whipping cream, about 1 1/2 tbsp soy and 1/2 tsp sesame oil.

Return the shrimp and garlic bits, add the noodles with some of their cooking water, and loosen with more cooking water until rich and creamy.

Kill the heat; top with green onion and a little more gochugaru.