Slice your shallots thin and measure out your seasonings. Bring your cream or coconut milk to room temp.
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 golden.
While the shallots cook, bring a big pot of salted water to a boil and cook the pasta until al dente. Drain, but save some pasta water.
Once shallots are soft and sweet, stir in minced garlic and all seasonings. Let them bloom for about a minute, then add the chili crisp and sauté quickly.
Pour in the cream (or coconut milk), stir in soy sauce if using, and let it simmer for a few minutes to thicken. Add in the grated Parmesan and stir until melted and smooth.
Toss your 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 if desired.
