Creamy garlic butter pasta with caramelized shallots, chili crisp, and Parmesan. A rich, flavorful dish with a spicy kick that comes together in under 30 minutes.

italian

fusion

Nutrition

High in calories and fat from cream, butter, and cheese with moderate protein from Parmesan and carbohydrates from pasta.

Calories	660 kcal
Energy	2763 kJ
Protein	15 g
Total Fat	36 g
Saturated Fat	21 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	11 g
Cholesterol	103 mg
Carbohydrate	62 g
Sugars	5 g
Dietary Fibre	3 g
Sodium	963 mg

*per serving

VegetarianNut FreePeanut FreeSesame FreeEgg FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermain coursequick & easyfamily friendlystovetop

Garlic Butter Spaghetti

Name: Garlic Butter Spaghetti — Tasty Bites
Yield: 4 servings
Ingredients: 2 Shallots (thinly sliced); 5 Garlic Cloves (minced); 2 tablespoon Chili Crisp; 1 cup Cream (or coconut milk, room temperature); 1 tablespoon Soy Sauce (optional); 0.5 cup Parmesan Cheese (fresh, grated); 8 ounce Pasta (of your choice); 2 tablespoon Butter; 1 tablespoon Olive Oil; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1 teaspoon Pepper; 1 teaspoon Oregano

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4

servings

0

per serve

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Ingredients

2 Shallots thinly sliced

5 Garlic Cloves minced

2 tablespoon Chili Crisp

1 cup Cream or coconut milk, room temperature

1 tablespoon Soy Sauce optional

0.5 cup Parmesan Cheese fresh, grated

8 ounce Pasta of your choice

2 tablespoon Butter

1 tablespoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Oregano

Equipment

Large pot

Large skillet

Knife

Cutting board

Grater

Wooden spoon

Instructions

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.

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.

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.

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.

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.

Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.

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.