40 Knots Shrimp Alfredo

12 oz. Full Circle Market Rotini pasta

1/4 cup Food Club Butter

2 ct Tbsp. Food Club Extra Virgin Olive Oil

1 ct large onion, diced

2 c. cloves of garlic, minced

1 lb. medium 40 Knots Shrimp, peeled and deveined

1 ct 15 oz. jar Food Club Alfredo Sauce

1/2 cup grated parmesan or romano cheese

1/2 cup heavy whipping cream

1 ct stp. Barrel & Branch cayenne pepper

1 ct Barrel & Branch salt and pepper, to taste

1/4 cup finely chopped parsley

Bring a lightly salted pot of water to a rolling boil and add pasta. Boil for at least 8 minutes, or until al dente, before draining

While pasta is cooking, melt butter and olive oil in a medium skillet

Add diced onion and cook until translucent. Add garlic and cayenne pepper and cook for an additional 2 minutes or until golden

Add shrimp to skillet and cook for 3 minutes or until the shrimp are pink

Simmer sauce for 5 minutes to allow thickening

Season with salt and pepper

When you are ready to serve, stir in the cooked pasta and garnish with parsley.