Easiest Way to Cook Yummy Fusion Garlic Butter Pasta

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Fusion Garlic Butter Pasta. It's my love letter to fusion pasta. You'll never guess the SECRET ingredient 🤫Japanese Garlic Butter Fried Rice This garlic butter shrimp pasta dish is a flavor galore.

Fusion Garlic Butter Pasta Simmer for a minute and then take off the heat until. GARLIC BUTTER SAUCE FOR PASTA makes a QUICK & EASY dinner recipe the whole family will love. Garlic butter sauce is also perfect for VEGETABLES and DIPPING too! #LTGrecipes. You can cook Fusion Garlic Butter Pasta using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Fusion Garlic Butter Pasta

  1. Prepare 1/2 lb of thin spaghetti.
  2. Prepare 4 cloves of garlic, sliced thin.
  3. It's 1 tbsp of extra virgin olive oil.
  4. It's 1-2 tsp of red chilli flakes.
  5. Prepare 3 tbsp of unsalted butter.
  6. You need 2 1/2 tbsp of tamari or shoyu.
  7. It's 2 1/2 tbsp of oyster sauce.
  8. Prepare 4-5 sprigs of Italian parsley, washed, leaves removed, chopped.
  9. Prepare 1/2-1 cup of pasta water.
  10. It's 3-4 tbsp of grated parmesan cheese.

This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.—Stephanie Moon, Boise, Idaho. Garlic-Buttered Pasta Recipe photo by Taste of Home.

Fusion Garlic Butter Pasta instructions

  1. Bring a pot of water to a boil and cook spaghetti as you prefer. Do not salt the water..
  2. Heat olive oil in a sauté pan on low to medium heat. Add garlic and sauté lightly until just golden..
  3. Add red pepper flakes and sauté briefly..
  4. Add butter to the pan and reglaze..
  5. Add pasta water and heat to combine flavors..
  6. Add tamari and oyster sauce. Heat and stir to combine flavors..
  7. Drain pasta and reserve 1/2 cup pasta water just in case it is needed. Add drained pasta to the sauté pan and combine and heat until sauce is adhering to the spaghetti and glistening..
  8. Add chopped parsley and combine until just wilted..
  9. Divide into pasta bowls, top with parmesan cheese and serve..

Any long pasta shape will work well here, but I especially like bucatini. The thick spaghetti has a tiny hole running through it, which allows the noodles to soak up even more of the lemony garlic butter. I love the extra-salty, nutty bite of Pecorino Romano, although you can never go wrong with Parm if. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.