Chili Crisp Garlic Butter Pasta
Super delicious -- mostly -- pantry meal. Quick. Not exactly for a diet.
Easy 4
10 Minutes 10 Minutes
Main Dish, Snack Asian Pasta
Submitted by Brynne Corcoran
Ingredients
- Pasta (8-10 oz) - See notes
- 3 Tbsp Chili Crisp (plus extra to serve)
- 1 Stick Unsalted Butter
- 2 Tbsp Peanut Butter
- 6 Garlic Cloves (minced)
- 2 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Lime - cut into wedges
- 1/3 Cup Scallions (finely chopped)
- Finely Chopped Parsley or Cilantro for Garnish
- 1/2 lb. frozen shrimp (optional_ -- See notes
Directions
1 - Start the pasta water; Begin cooking pasta to about a minute less than the lowest cooking time on the package.
2 - While the pasta cooks, in a large skillet, add butter and melt over medium heat until foamy.
3 - Add garlic to soften -- not to brown.
4 - Add chili crisp, peanut butter, soy sauce, and oyster sauce. Stir together. Remove from heat.
5 - Once the pasta is ready, get the sauce back on the heat. Scoop the pasta right in with the sauce and mix/toss away. Give it a few minutes to come together, adding the scallions at the last few seconds of mixing. Serve.
6 - Add cilantro/parsley and squeezes of lime.
Notes
So I haxxored the recipe that is linked. That is what I've written down here.
* The OG recipe (see insta post) calls for spaghetti, which -- meh. I went with Tagliatelle which was amazing. This would do well with any sauce grabbing shape (Cascatelli, campanelle, radiatori, etc.).
* I par boiled some shrimp in the pasta water as it cooked, then finished the shrimp in the sauce while the pasta finished. I highly recommend.
* This recipe uses a crazy amount of butter. I suspect it could use less, but when I made it I was looking for quick comfort food.