Garlic Butter Spaghetti

Ingredients

• 2 shallots, thinly sliced
• 5 garlic cloves, minced
• 2 tbsp chili crisp
• 1 cup of cream or coconut milk, room temperature
• 1 tbsp soy sauce, optional
• 1/2 cup fresh Parmesan cheese, grated
• 8 oz (225g) 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

Instructions

1. Slice your shallots nice and thin and measure out your seasonings. Bring your cream or coconut milk to room temp so it blends in smoothly later.
2. Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium. Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
3. While the shallots are doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente. Drain, but save some pasta water… it’s liquid gold.
4. Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings. Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
5. Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken. Add in the grated Parmesan and stir.
6. Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
7. Serve 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.