Garlic Butter Spaghetti

Name: Garlic Butter Spaghetti
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 Shallots, Thinly sliced; 5 cloves of Garlic, Minced; 2 tbsp Chili Crisp; 1 cup Cream, or Coconut Milk, room temperature; 1 tbsp Soy Sauce, Optional; 1/2 cups Parmesan Cheese, Fresh, grated; 8oz 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

This Garlic Butter Spaghetti is a silky, savory pasta dressed in a fragrant shallot-garlic butter sauce with a kick of chili crisp and a cheesy finish. Rich cream and freshly grated Parmesan create a luxurious coating for tender al dente pasta, while simple pantry spices keep the flavors bright and comforting. Ready in under 30 minutes, it’s an elegant weeknight dish that feels special enough for guests.

This Garlic Butter Spaghetti is a silky, savory pasta dressed in a fragrant shallot-garlic butter sauce with a kick of chili crisp... Show more

By Ben Chelin · Original recipe

Health Grade

D · Occasional

Rating

5.0

Time

25 min

Price

2,65 €

Calories

1404 kcal

vegetarian

quick

easy

meal prep

Method

Prep the aromatics

Peel the shallots, trim the ends, cut them in half lengthwise, and slice them thinly. Peel the garlic cloves and mince them very finely so they melt into the sauce instead of sitting in big pieces.

Cook the pasta

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then add the pasta and cook according to the package directions until al dente, usually 8 to 10 minutes. Scoop out about 1 cup of the pasta water before draining so you can loosen the sauce later if needed.

Heat the skillet

While the pasta cooks, set a large skillet over medium heat. Add the olive oil and butter, and let the butter melt until foamy.

Soften the aromatics

Add the sliced shallots to the skillet and cook, stirring often, until softened and lightly golden at the edges, about 2 to 3 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Build the sauce

Stir in the chili crisp, paprika, garlic powder, oregano, the remaining salt, and pepper. Cook for about 30 seconds to wake up the spices, then pour in the cream or room-temperature coconut milk and the soy sauce if you're using it. Let the sauce simmer gently for 2 to 3 minutes, then whisk in the Parmesan until melted and the sauce looks smooth and lightly thickened.

Toss the pasta

Add the drained pasta to the skillet and toss until every strand is coated in sauce. Splash in a little reserved pasta water as needed until the sauce becomes glossy and clings nicely instead of looking tight or dry.

Serve right away

Twirl the spaghetti into bowls and spoon any extra sauce from the pan over the top. Serve it right away while it is hot, creamy, and full of that garlic butter aroma.