Garlic Butter Spaghetti

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 (optional)
• 1/2 cup fresh Parmesan cheese, grated
• 8 oz (225 g) pasta of your choice
• 2 tbsp butter
• 1 tbsp olive oil
• Seasonings (1 tsp each): paprika, garlic powder, salt, pepper, oregano

Directions

• Slice the shallots thin and measure out the seasonings. Bring the cream or coconut milk to room temperature so it blends smoothly later.
• Heat the butter and olive oil in a large skillet over medium. Add the shallots and saute 8-10 minutes until soft and starting to turn golden.
• Meanwhile, bring a big pot of salted water to a boil and cook the pasta until al dente. Drain, reserving some pasta water.
• Stir the minced garlic and all the seasonings into the soft shallots. Let them bloom for about a minute, then add the chili crisp and saute briefly.
• Pour in the cream (or coconut milk), stir in the soy sauce if using, and simmer a few minutes to thicken. Stir in the grated Parmesan.
• Toss the pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed for a silky consistency.
• Serve hot with an extra spoonful of chili crisp and a sprinkle of Parmesan and parsley.

Level it up with chicken, shrimp, or tofu. From Ben Chelin on Instagram.