Garlic Butter Spaghetti

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 doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente.
  14. 14While the shallots are doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente.
  15. 15While the shallots are doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente.
  16. 16Drain the pasta, but save some pasta water.
  17. 17Drain the pasta, but save some pasta water.
  18. 18Drain the pasta, but save some pasta water.
  19. 19Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings.
  20. 20Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings.
  21. 21Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings.
  22. 22Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
  23. 23Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
  24. 24Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
  25. 25Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken.
  26. 26Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken.
  27. 27Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken.
  28. 28Add in the grated Parmesan and stir.
  29. 29Add in the grated Parmesan and stir.
  30. 30Add in the grated Parmesan and stir.
  31. 31Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  32. 32Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  33. 33Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
  34. 34Serve 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.
  35. 35Serve 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.
  36. 36Serve 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

Equipment

large skilletpotgarlic press

Tips

  • Level it up with chicken, shrimp, or tofu.
  • Always use fresh garlic; jarred garlic is not recommended.
  • Save some pasta water, as it's crucial for achieving a silky consistency.