Creamy Chili Garlic Pasta

Cook spaghetti in a large pot of boiling, salted water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add the chopped shallots, chili oil, and minced garlic to the skillet. Sauté until the shallots are softened and the garlic is fragrant, about 2-3 minutes.

Add the cream cheese to the skillet and stir, breaking it up until it begins to melt into the shallot and garlic mixture.

Stir in the smoked paprika, then pour in about 1/2 cup of the reserved pasta water. Stir continuously until the cream cheese has fully melted and a smooth, creamy sauce forms.

Add the drained, cooked spaghetti to the skillet with the sauce.

Toss the spaghetti thoroughly to coat it evenly in the sauce. If the sauce is too thick, add a splash more pasta water.

Stir in the chopped fresh parsley and top with freshly grated Parmesan cheese.

Give it a final toss and serve immediately.