Here’s another way to serve pasta: use butter instead of olive oil for a rich buttery aroma, a cooking tip I learnt from didally. This is the ultimate indulgence and the taste is oh-so-heavenly. The method of cooking is also similar to how I made my Aglio Olio (with and without prawns), with some tweaks.
Try this recipe … I’m pretty sure you will love it! 
For this recipe, the ingredients I used are what I had in the fridge at the moment … feel free to experiment with any ingredients you have in your kitchen!
Ingredients
(Serves 2)
180-200g spaghetti (or linguine, fettuccine and other noodles type pasta)
1/2 bell pepper, diced to small squares, or cut to long thin strips
1/2 tbsp parsley flakes or 1 tbsp chopped fresh parsley
1 tbsp chopped garlic
4 broccoli florets
4 button mushrooms, sliced
6 cherry tomatoes, sliced
4 large prawns (shrimps), shells and veins removed
50g butter
1 tbsp white cooking wine
40g cheddar cheese, grated (optional)
salt or garlic salt (optional)
Directions
1. Bring a pot of water containing some salt and vegetable oil to boil. Cook pasta in the boiling water according to the package instructions till it’s almost al dente (about 1 minute before recommended cooking time). Drain the pasta and rinse with cold water, set aside.
2. In a heated (medium flame) saucepan or wok, add the butter. When the butter has melted, sauté the garlic and parsley till aromatic.
3. Add button mushrooms, bell peppers, broccoli and stir fry for a minute or two.
4. Add prawns and stir fry till they are cooked.
5. Reduce to a lower flame, add the previously drained pasta (tip: if they become sticky/dry, you can rinse with some cold water and gently separate them with a pair of tongs), cherry tomatoes, white cooking wine and cheddar cheese bits. Toss evenly.
6. Test the taste … if it tastes a bit bland, add ½ tsp salt/garlic salt (or more according to taste) and mix thoroughly.
Don’t forget the cheese toppings and Tabasco!
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This dish is submitted to Ruth’s Pasta Presto Nights, a place where pasta lovers must check out 
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{ 23 comments… add your comment }
This is the ultimate rich indulgence indeed! Butter instead of olive oil! You are tempting me to cook another “guilty” dish!!!
I have started cooking with butter too! Olive oil vs butter concoctions are definitely different. Both good but depends on what you feel like on that day
What a fantastic weeknight special! It’d be so quick and easy, but so delicious! …licking the plate emoticon… there it is!
This dish looks fab…nicely done!
This looks interesting. I rarely cook with butter, but it does give a very different flavor and texture to the finished dish and works very well with shrimp.
Yummy… I haven’t cook pasta with butter for some time. Makes me wanna cook some now.
I love the nice bright color of this dish.
Looks good! I haven’t made any pasta for a long time, hmmm…maybe I will make one soon.
Love it. Butter all the way!
You should enter this in the Presto Pasta Nights roundup.
I never understood why the Italians feel so strongly that shellfish and cheese shouldn’t go together. I love the combination of flavors here.
Ning:: hehe, using butter certainly isn’t the healthiest option, but it is sooo tasty! *tempts you further*
tigerfish:: yeah, welcome to the butter club
Tom A:: haha, you’re so funny
Peter:: Thanks!
Fearless Kitchen:: Thanks … I’ve just started to use more butter in my cooking … try it
didally:: hee, thanks
LCOM:: Yes… make some soon … and an extra plate for me too
Nate:: Thankies! Yeah I have submitted this entry to PPN
Lydia:: omg really? First time I heard of this … I am such a noobcook!
But never mind … who cares as long as it tastes good, hee 
I love cooking pasta with butter,more flavor!!!..hmmm this look so good!!I can taste it in my mouth now!!
This is exactly what we like for dinner! Love the tabasco on the side, too
Butter does add a lovely richness to any dish and yours looks wonderful. Thanks for sharing with Presto Pasta Nights.
What a beautiful balance of color this dish has!
This dish looks perfect for my lunch!!
Gotta love flexible recipes like this. Great way to use up odds and ends in the ref!
Yes, a nice way to cook a dish. Toss everything you have in and it will turn out so great.
I am yet to say that to myself. Lovely pasta!
I can’t log in in using the form from your site for the entry!!.Anyway,I send you an email,hope you get the link:)
you know what, i was planning to cook some spaghetti tonight. but i dont have any tomatoes left in my fridge your recipe just save my day!! this sounds light and easier to make! i love it
I’m so sorry I didn’t manage to cook up anything for your event. In desperation I even thought about entering my homemade Habanero sauce but realise that it’s one of those ‘pinch of this, pinch of that’ recipes. I’ll be back for the round-up and I’m sure it’ll be amazing.
Have a great week, Noobs!
Hi, just to tell you that you have such a great blog and I am giving you this “Brillante Weblog Premio 2008″ award.
Check it out:
http://food-4tots.blogspot.com/2008/09/brillante-weblog-premio-2008.html
I shouldn have come here when Im fasting. Will def try making spaghetti with butter.
beachlover:: hehe, you’re so cute, thanks!
Dee:: thanks dear… and no worries … I understand how hectic it is just before travelling. Have a good trip and I can’t wait to hear all about it!
Ruth:: Thanks!! I love PPN
Katie:: Thankies!
Cindy:: hehe thank you!
Jude:: Yes this recipe is a great clearing-fridge exercise, hee!
Andie:: Thanks! I’m sure you’ll do a better job than me
dhanggit:: hehe, hope u like it
lk:: Thank you soooo much for your lovely award!
Farina:: haha I’m sorry
