Chili Crisp Garlic Butter Pasta
Chili Crisp Garlic Butter Pasta
Ingredients
For the Pasta
- 1 pound spaghetti, or preferred pasta
- 1 cup pasta water, reserved from cooking pasta
For the Sauce
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 3 tablespoons chili crisp
- 1/4 cup creamy peanut butter
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 cup scallions, sliced, for garnish and mixing
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, melt the unsalted butter in a large skillet or wok over medium heat.
⏱️ 1 min
- 3
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Stir in the chili crisp, creamy peanut butter, oyster sauce, and soy sauce into the skillet. Mix well until the sauce is smooth and fully combined.
⏱️ 2 min
- 5
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the remaining pasta.
⏱️ 1 min
- 6
Transfer the cooked spaghetti directly from the pot into the skillet with the sauce.
⏱️ 1 min
- 7
Pour in about 1/2 cup of the reserved pasta water. Toss the pasta vigorously with the sauce to emulsify and coat the noodles. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 2 min
- 8
Add the sliced scallions to the skillet. Toss everything together to ensure the scallions are evenly distributed.
⏱️ 1 min
- 9
Simmer the pasta on low heat for approximately 2 minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Garlic Butter Pasta
Ingredients
For the Pasta
- 1 pound spaghetti, or preferred pasta
- 1 cup pasta water, reserved from cooking pasta
For the Sauce
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 3 tablespoons chili crisp
- 1/4 cup creamy peanut butter
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 cup scallions, sliced, for garnish and mixing
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large skillet or wok over medium heat.
⏱️ 1 min - 3
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Stir in the chili crisp, creamy peanut butter, oyster sauce, and soy sauce into the skillet. Mix well until the sauce is smooth and fully combined.
⏱️ 2 min - 5
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the remaining pasta.
⏱️ 1 min - 6
Transfer the cooked spaghetti directly from the pot into the skillet with the sauce.
⏱️ 1 min - 7
Pour in about 1/2 cup of the reserved pasta water. Toss the pasta vigorously with the sauce to emulsify and coat the noodles. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 2 min - 8
Add the sliced scallions to the skillet. Toss everything together to ensure the scallions are evenly distributed.
⏱️ 1 min - 9
Simmer the pasta on low heat for approximately 2 minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve immediately.
⏱️ 2 min