Step 1

Bring a large pot of water to a boil to cook the pasta. Dice the onion and chop the garlic cloves. Cut the button bell mushrooms as well.

Step 2

In a separate bowl, prepare the cream sauce by combining the cream or milk, garlic powder, onion powder, smoked paprika (or cayenne/gochugaru), and veggies.chicken bouillon (or Yondu), and ketchup. Whisk well and set the sauce aside.

Step 3

Start by cooking the pasta according to the package instructions in salted boiling water. Make sure to cook the pasta al dente or a little under because we will finish cooking the pasta in the sauce.

Step 4

Heat the oil and the butter in a large skillet or frying pan over medium-high heat. Add the shrimp and cook until they turn pink and are cooked through; cooking time varies depending on the size of the shrimp. Once cooked, remove the shrimp from the pan and set them aside.

Step 5

In the same pan, add the chopped garlic, onion, and mushrooms. Season with a pinch of salt and pepper to taste. Saute the ingredients until the onions become translucent and the mushrooms are cooked for about 2 minutes.

Step 6

Reduce heat to medium and pour the prepared cream sauce into the pan. Stir well and bring the sauce to a simmer. Let it cook for 2 to 3 minutes until the sauce thickens slightly.

Step 7

Add the cooked pasta to the sauce and sprinkle the cheese right on top. Toss it until it is well coated. Cook for an additional 1 minute or so, allowing the pasta to absorb the flavors of the sauce.

Step 8

Stir in the shrimp and remove the pan from heat and garnish the dish with some more cheese and chopped chives. Serve hot and enjoy!