Caramelised Onion Pasta

Method8 steps

1. 1

   Step 1: Heat a pan over medium heat with all 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Let the butter melt without browning.

   Uses 1 tbsp extra-virgin olive oil · 1 tbsp unsalted butter

   
2. 2

   Step 2: Add the thinly sliced large onion (1) to the heated oil and butter. Cook over medium-low heat for about 30 minutes, stirring roughly every minute, until deeply caramelised rather than burnt. If the onions brown too fast, lower the heat and add the optional splash of water. Lift the caramelised onions out and set them aside; keep the pan for the shrimp.

   Caramelise onions — stir regularly · 30 minUses All heated oil and melted butter · 1 large onion, thinly sliced · Optional splash of water if onions catch

3. 3

   Step 3: Bring enough separate pasta (200 g) water to a boil and cook all 200 g pasta until al dente. The source gives about 10 minutes; follow your actual pasta packet and its al-dente endpoint. Before draining, reserve exactly 1 cup of the cooking water. Keep the cooked drained pasta and reserved water ready. This boiling can overlap the later part of onion cooking if you can still stir the onions regularly.

   Source pasta guide — check al dente · 10 minUses Pasta-boiling water; amount unspecified · 200 g pasta

4. 4

   Step 4: In the same pan used for the onions, add the measured 2 tbsp cooking chili oil, all 4 thinly sliced garlic cloves and all 10 peeled, deveined raw shrimp. Cook, turning the shrimp, until nearly opaque. They finish cooking in the sauce before serving.

   Uses Measured 2 tbsp cooking chili oil · 4 thinly sliced garlic cloves · 10 peeled, deveined raw shrimp

   
5. 5

   Step 5: Add all ½ cup heavy cream to the nearly cooked shrimp, garlic and chili oil. Return all the caramelised onions and stir gently into a creamy sauce.

   Uses All nearly cooked shrimp, sliced garlic and cooking chili oil · ½ cup heavy cream · All previously caramelised onions

   
6. 6

   Step 6: Add all the cooked drained pasta and the measured ½ cup grated Parmesan to the shrimp-and-onion cream sauce. Pour in the first ½ cup of the reserved 1 cup pasta water. Toss over gentle heat until coated and every shrimp is fully opaque and cooked through. Add only as much of the remaining reserved ½ cup water as needed for a creamy coating. Taste and season from the listed 1 tsp salt supply as needed; do not add the whole teaspoon automatically.

   Uses Complete shrimp, onion, garlic and cream sauce · All cooked pasta from 200 g dry supply · Measured ½ cup Parmesan for sauce · First ½ cup from the reserved 1 cup pasta water · As needed from the remaining reserved ½ cup water · Salt to taste from the listed 1 tsp supply

   
7. 7

   Step 7: Fold all ¼ cup finely chopped parsley into the complete cooked shrimp-and-onion pasta.

   Uses All finished pasta, cooked shrimp and creamy sauce · ¼ cup finely chopped parsley

   
8. 8

   Step 8: Divide the parsley-finished pasta and cooked shrimp into 2 bowls. Finish with the separate extra Parmesan, chives and extra chili oil as desired; their amounts are unspecified and their measured cooking supplies are already in the sauce.

   Uses All finished parsley pasta and cooked shrimp · Optional extra grated Parmesan for serving · Optional chives for serving; amount unspecified · Optional extra finishing chili oil