Serves 1
Directions
- 1Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- 2Add the thinly sliced shallots and sauté for 8-10 minutes until soft and starting to turn golden.
- 3While the shallots are cooking, bring a pot of salted water to a boil and cook your pasta until al dente.
- 4Drain the pasta, reserving some pasta water.
- 5Once the shallots are soft, stir in the minced fresh garlic, paprika, garlic powder, salt, pepper, and oregano.
- 6Let them bloom for about a minute, then add the chili crisp and sauté briefly.
- 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.
- 9Toss the cooked 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 tbsp butter
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 5 cloves fresh garlic, minced
- 2 tbsp chili crisp
- 1 cup cream or coconut milk, room temperature
- 0.5 cup fresh Parmesan cheese, grated
- 1 tbsp soy sauce
- 8 oz pasta of your choice
Equipment
large skilletbig pot
Tips
- Level it up with chicken, shrimp, or tofu.
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