Serves 1
Directions
- 1Slice your shallots thinly and measure out your seasonings. Bring your cream or coconut milk to room temperature.
- 2Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- 3Add the shallots to the skillet and sauté for 8-10 minutes until soft and golden.
- 4While shallots are cooking, bring a pot of salted water to a boil and cook pasta until al dente. Drain, reserving some pasta water.
- 5Stir in minced fresh garlic and all seasonings (paprika, garlic powder, salt, pepper, oregano) and let them bloom for about a minute.
- 6Add the chili crisp and sauté for another quick minute.
- 7Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken.
- 8Add in the grated Parmesan cheese and stir until combined.
- 9Toss the pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to achieve a silky consistency.
- 10Serve hot with an extra spoonful of chili crisp on top, and a sprinkle of Parmesan and parsley if desired.
Ingredients
- 2 pieces shallots
- 5 pieces garlic cloves
- 2 tbsp chili crisp
- 1 cup cream or coconut milk
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese
- 8 oz pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Equipment
skilletpotgarlic press
Tips
- Level it up with chicken, shrimp, or tofu.
- Bring cream or coconut milk to room temperature for smoother blending.
- Save some pasta water; it's liquid gold.
- Use fresh garlic only.
- Serve with extra chili crisp, Parmesan, and parsley.
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