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5 from 5 votes

Browned Butter + Garlic Spaghetti with Spring Peas

Author: Lorie Yarro


  • 8 oz thin spaghetti (cooks up quicker than regular to save time)
  • 1-2 garlic cloves, minced
  • 4 T unsalted butter, cut in 4 pieces
  • 1 c frozen peas, thawed
  • 1/4 tsp crushed red pepper
  • Sea salt and pepper to taste
  • Freshly chopped parsley and parmesan for garnish (optional)


  • Cook pasta according to box directions.
  • While pasta is cooking, add butter to a skillet at medium to medium-high heat. Stirring frequently, allow the butter to begin to foam and then turn to a golden brown color.
  • Once it turns brown, remove from heat and toss in garlic and stir to heat. Add in peas and cooked pasta and toss to coat.
  • Season as desired and add red pepper flakes. Serve with Parmesan and fresh parsley if desired.