Quick, easy, and dangerously good. Buttery garlic heaven with a hint of spice. This recipe features sautéed shallots and garlic, chili crisp, cream, Parmesan, and soy sauce tossed with pasta. It can be leveled up with chicken, shrimp, or tofu.
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. Seriously, don’t you dare dump it. Italians everywhere are watching.
4. Once the shallots are soft and sweet, stir in your minced garlic (fresh garlic only) 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.
