Garlic Butter Spaghetti

20 mins
Serves 1
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Directions

  1. 1Slice your shallots nice and thin and measure out your seasonings.
  2. 2Slice your shallots nice and thin and measure out your seasonings.
  3. 3Slice your shallots nice and thin and measure out your seasonings.
  4. 4Bring your cream or coconut milk to room temp so it blends in smoothly later.
  5. 5Bring your cream or coconut milk to room temp so it blends in smoothly later.
  6. 6Bring your cream or coconut milk to room temp so it blends in smoothly later.
  7. 7Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium.
  8. 8Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium.
  9. 9Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium.
  10. 10Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
  11. 11Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
  12. 12Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
  13. 13While the shallots are cooking, bring a big pot of salted water to a boil and cook your pasta until al dente.
  14. 14While the shallots are cooking, bring a big pot of salted water to a boil and cook your pasta until al dente.
  15. 15While the shallots are cooking, bring a big pot of salted water to a boil and cook your pasta until al dente.
  16. 16Drain pasta, but save some pasta water.
  17. 17Drain pasta, but save some pasta water.
  18. 18Drain pasta, but save some pasta water.
  19. 19Once the shallots are soft and sweet, stir in your minced fresh garlic and all the seasonings.
  20. 20Once the shallots are soft and sweet, stir in your minced fresh garlic and all the seasonings.
  21. 21Once the shallots are soft and sweet, stir in your minced fresh garlic and all the seasonings.
  22. 22Let the garlic and seasonings bloom for about a minute.
  23. 23Let the garlic and seasonings bloom for about a minute.
  24. 24Let the garlic and seasonings bloom for about a minute.
  25. 25Add the chili crisp and give it another quick sauté.
  26. 26Add the chili crisp and give it another quick sauté.
  27. 27Add the chili crisp and give it another quick sauté.
  28. 28Pour in the cream (or coconut milk).
  29. 29Pour in the cream (or coconut milk).
  30. 30Pour in the cream (or coconut milk).
  31. 31Stir in the soy sauce if using.
  32. 32Stir in the soy sauce if using.
  33. 33Stir in the soy sauce if using.
  34. 34Let it simmer for a few minutes to thicken.
  35. 35Let it simmer for a few minutes to thicken.
  36. 36Let it simmer for a few minutes to thicken.
  37. 37Add in the grated Parmesan and stir.
  38. 38Add in the grated Parmesan and stir.
  39. 39Add in the grated Parmesan and stir.
  40. 40Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  41. 41Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  42. 42Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  43. 43Serve hot with an extra spoonful of chili crisp on top for a little heat and a sprinkle of Parmesan and parsley if you’re feelin’ fancy.
  44. 44Serve hot with an extra spoonful of chili crisp on top for a little heat and a sprinkle of Parmesan and parsley if you’re feelin’ fancy.
  45. 45Serve hot with an extra spoonful of chili crisp on top for a little heat and a sprinkle of Parmesan and parsley if you’re feelin’ fancy.

Ingredients

  • 2 shallots, thinly sliced
  • 2 shallots, thinly sliced
  • 2 shallots, thinly sliced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 2 tbsp chili crisp
  • 2 tbsp chili crisp
  • 2 tbsp chili crisp
  • 1 cup cream or coconut milk, room temperature
  • 1 cup cream or coconut milk, room temperature
  • 1 cup cream or coconut milk, room temperature
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 0.5 cup fresh Parmesan cheese, grated
  • 0.5 cup fresh Parmesan cheese, grated
  • 0.5 cup fresh Parmesan cheese, grated
  • 8 oz pasta of your choice
  • 8 oz pasta of your choice
  • 8 oz pasta of your choice
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • parsley
  • parsley
  • parsley

Equipment

large skilletbig pot

Tips

  • Level it up with chicken, shrimp, or tofu.
  • Use fresh garlic only.
  • Save some pasta water for perfect silky consistency.
  • Serve with an extra spoonful of chili crisp and a sprinkle of Parmesan and parsley.