Shrimp and Noodles with Chili Crisp Sauce

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.

Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.

Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.

Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.

Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.