Step 1

Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.

Step 2

Dry the shrimp with paper towels then season with salt, pepper, garlic powder, and baking soda. Mix together and set aside for 5 minutes before moving on to the next step.

Step 3

Heat a large stainless steel pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the shrimp to the pan. Saute until just cooked through (about 2-3 minutes) or until no longer grey. Remove the shrimp to a plate and tent with foil to keep warm. Begin cooking the pasta until al dente.

Step 4

Turn the heat down in the same pan to medium-low and add the butter and garlic. Cook garlic until the garlic is golden (about 2 minutes) then add the cream and cheese and bring to a low simmer. The sauce will begin to thicken after a couple of minutes of simmering.

Step 5

Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.

Step 6

Add the shrimp to the pasta and mix well. Taste test and make final adjustments to salt and pepper levels. Add the parsley. Serve with more grated Parmigiano Reggiano on the side. Enjoy!