Directions

1. Step

Thinly slice the garlic cloves. In a hot pan, melt the butter and sauté the garlic until fragrant. Add the shrimp, season with salt and black pepper, and cook until about 80% done. Remove the shrimp from the pan and set aside.

2. Step

In the same pan, add hot water (or vegetable stock) and bring to a boil. Add the pasta, season with salt, and cook for about 5 minutes over medium heat. Stir in the milk, heavy cream, tomato pasta sauce, and Parmesan cheese. Mix well.

3. Step

Add the dried hot peppers (or crushed red pepper) and cayenne pepper powder for extra color and heat. Stir to combine.

4. Step

Return the shrimp to the pan and cook for another 20 seconds. Let the sauce simmer for 3-4 minutes until thick and creamy. Turn off the heat and sprinkle with paprika powder.

5. Step

Serve the pasta on a plate, ensuring it is coated with enough sauce. Arrange the shrimp on top and garnish with parsley. For extra richness, top with an egg yolk (optional).