Chili Oil Garlic Butter Pasta with Shrimp
Chili Oil Garlic Butter Pasta with Shrimp
Ingredients
For the Garlic Confit
- 3 heads garlic
- 2 cups hot water, as needed, for soaking
- 1 cup olive oil, or enough to cover garlic
For the Garlic Confit Butter
- 1/2 stick unsalted butter, (1/4 cup)
For the Pasta and Sauce
- 1 white onion, thinly sliced
- 1 tablespoon chili oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 12 ounces spaghetti, cooked according to package directions
- 1 teaspoon dried parsley flakes, plus more for garnish
- 1 pound shrimp, cooked and seasoned
Instructions
- 1
Separate the cloves from the garlic heads. Place the cloves in a heatproof bowl and pour hot water over them, ensuring they are fully submerged. Let them soak for 5-10 minutes to loosen the skins, then peel the garlic cloves.
⏱️ 10 min
- 2
Place all peeled garlic cloves into a small saucepan. Pour olive oil over the garlic until they are completely submerged. Cook over low heat, stirring occasionally, until the garlic cloves are golden brown and very soft, about 20-25 minutes. Be careful not to burn them. Using a mesh strainer, remove the cooked garlic cloves from the oil, reserving the garlic-infused oil for other uses if desired.
⏱️ 25 min
- 3
Transfer the cooked, golden-brown garlic cloves to a food processor. Add the 1/2 stick (1/4 cup) of unsalted butter to the food processor. Blend until a smooth, light yellow garlic-butter paste is formed. Set aside.
⏱️ 5 min
- 4
In a large pan or skillet, add the thinly sliced white onion. Cook over medium heat, stirring frequently, until the onions are deeply caramelized and golden brown, about 10-15 minutes. Add a splash of olive oil if the pan is dry.
⏱️ 15 min
- 5
To the caramelized onions, add 1 tablespoon of chili oil and 1 tablespoon of the prepared garlic-butter confit. Stir to combine. Squeeze in 1 tablespoon of soy sauce and 1 tablespoon of honey. Pour in 1/2 cup of heavy cream and sprinkle in 1/2 cup of grated Parmesan cheese. Stir the mixture well until all ingredients are combined and the sauce is creamy and has an orange-red hue.
⏱️ 5 min
- 6
Add the cooked spaghetti to the sauce in the pan. Sprinkle with 1 teaspoon of dried parsley flakes. Toss the pasta with the sauce and parsley until evenly coated. Add the cooked and seasoned shrimp to the pasta and toss again to combine.
⏱️ 5 min
- 7
Serve the chili oil garlic butter pasta immediately, garnished with additional dried parsley flakes and grated Parmesan cheese, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Garlic Butter Pasta with Shrimp
For the Garlic Confit
- 3 heads garlic
- 2 cups hot water, as needed, for soaking
- 1 cup olive oil, or enough to cover garlic
For the Garlic Confit Butter
- 1/2 stick unsalted butter, (1/4 cup)
For the Pasta and Sauce
- 1 white onion, thinly sliced
- 1 tablespoon chili oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 12 ounces spaghetti, cooked according to package directions
- 1 teaspoon dried parsley flakes, plus more for garnish
- 1 pound shrimp, cooked and seasoned
Instructions
- 1
Separate the cloves from the garlic heads. Place the cloves in a heatproof bowl and pour hot water over them, ensuring they are fully submerged. Let them soak for 5-10 minutes to loosen the skins, then peel the garlic cloves.
⏱️ 10 min - 2
Place all peeled garlic cloves into a small saucepan. Pour olive oil over the garlic until they are completely submerged. Cook over low heat, stirring occasionally, until the garlic cloves are golden brown and very soft, about 20-25 minutes. Be careful not to burn them. Using a mesh strainer, remove the cooked garlic cloves from the oil, reserving the garlic-infused oil for other uses if desired.
⏱️ 25 min - 3
Transfer the cooked, golden-brown garlic cloves to a food processor. Add the 1/2 stick (1/4 cup) of unsalted butter to the food processor. Blend until a smooth, light yellow garlic-butter paste is formed. Set aside.
⏱️ 5 min - 4
In a large pan or skillet, add the thinly sliced white onion. Cook over medium heat, stirring frequently, until the onions are deeply caramelized and golden brown, about 10-15 minutes. Add a splash of olive oil if the pan is dry.
⏱️ 15 min - 5
To the caramelized onions, add 1 tablespoon of chili oil and 1 tablespoon of the prepared garlic-butter confit. Stir to combine. Squeeze in 1 tablespoon of soy sauce and 1 tablespoon of honey. Pour in 1/2 cup of heavy cream and sprinkle in 1/2 cup of grated Parmesan cheese. Stir the mixture well until all ingredients are combined and the sauce is creamy and has an orange-red hue.
⏱️ 5 min - 6
Add the cooked spaghetti to the sauce in the pan. Sprinkle with 1 teaspoon of dried parsley flakes. Toss the pasta with the sauce and parsley until evenly coated. Add the cooked and seasoned shrimp to the pasta and toss again to combine.
⏱️ 5 min - 7
Serve the chili oil garlic butter pasta immediately, garnished with additional dried parsley flakes and grated Parmesan cheese, if desired.
⏱️ 5 min