Vermicelli with Butter and Parmesan
Quick and super easy side dish for steak, chicken, pork or seafood! Or perfect for a light supper with a green salad and some warm crusty bread! So so good!
Ingredients
- 3/4 to 1 pound vermicelli (thin long noodles) can sub spaghetti
- 4 Tablespoons butter
- 1 to 2 Tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon each, kosher salt and black pepper
- pinch red pepper flakes to taste; I like a big pinch for spiciness
- splash heavy cream
- ¼ to ⅓ cup shredded parmesan cheese
- dried parsley for garnish
- extra black pepper and parmesan cheese for topping
Instructions
- In a large pot on the stovetop, cook the pasta in boiling, salted water until al dente. When done, drain in a colander and let sit for a moment in the colander while you prepare the sauce.
- In the same pot you boiled the pasta in, melt the butter and olive oil together.Throw in the garlic, red pepper flakes, and salt and black pepper. Cook for a couple of minutes until the garlic is sizzling (but be careful not to burn!)Add the pasta back into the pot and toss with tongs to coat the pasta with the buttery mixture.
- Add a good dash of heavy cream and stir to combine. Now add in the parmesan and stir well.
- Taste for seasonings and sprinkle with parsley, extra parmesan, and some black pepper. Serve immediately. Enjoy!