Serves 1
Directions
- 1Slice your shallots nice and thin and measure out your seasonings.
- 2Bring your cream or coconut milk to room temp so it blends in smoothly later.
- 3Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium.
- 4Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
- 5While the shallots are doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente.
- 6Drain pasta, but save some pasta water.
- 7Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings.
- 8Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
- 9Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken.
- 10Add in the grated Parmesan and stir.
- 11Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
- 12Serve 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
- 5 garlic cloves, minced
- 2 tbsp chili crisp
- 1 cup cream or coconut milk, room temperature
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese, grated
- 8 oz pasta of your choice
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Equipment
large skilletpot
Tips
- Level up with chicken, shrimp, or tofu.
- Bring cream or coconut milk to room temp for smooth blending.
- Save some pasta water, it's liquid gold.
- Use fresh garlic only.
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