DIRECTIONS
Bring a large pot of salted water to a boil over high. In a medium bowl, toss the chopped shrimp with ½ teaspoon salt and set aside.
While the water comes to a boil, heat ¼ cup olive oil in a large, deep skillet over medium-high. Add the shrimp and cook, stirring frequently, just until light pink and no more gray remains, 2 to 3 minutes. (The shrimp will cook through later when tossed with the hot pasta.) Using a slotted spoon, transfer the shrimp to a bowl.
Add the pasta to the boiling water and cook according to package instructions until al dente, about 8 minutes. Reserve 1 cup pasta water, then transfer the pasta to a colander to drain.
While the pasta cooks, add the scallions to the oil in the skillet, season with ½ teaspoon salt and stir until fragrant and softened, about 2 minutes. Add the cherry tomatoes and gochujang and cook, stirring occasionally, until tomatoes are softened and sauce is glossy, about 6 minutes.
Add the cooked pasta, ½ cup of the reserved pasta water and the shrimp to the skillet and cook over medium heat, tossing until shrimp is cooked through and pasta is combined and glossy, about 2 minutes. (Add a couple tablespoons of the pasta water as needed until the sauce is slightly loose.) Season to taste with salt.
Divide pasta among bowls, spoon the shrimp and sauce on top and drizzle with additional olive oil to serve. (Be generous with the olive oil; it offsets the heat of the gochujang and adds the necessary fat to tame the acidity of the tomato-based sauce.)