Chipotle Alfredo with Blackened Shrimp

• 1 box (12 oz) Carbe Diem!™ Fettuccine
• 1/2 cup pasta water
• 1 pound shrimp, deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup chopped yellow onion
• 2 cups heavy cream
• 1 cup of grated Parmesan cheese, plus more for serving
• 3 tablespoons adobo sauce (from can of chipotle chiles), plus more, as desired
• 1 teaspoon chopped parsley

1. Bring a large pot of salted water to a boil. Afettuccine and cook until al dente, about 15 to 17 minutes. Reserve 1/4 cup of pasta water before draining.

2. Meanwhile, season the shrimp with salt and pepper. Heat olive oil in a 12-inch skillet over medium heat. Add shrimp in a single layer and cook until browned and cooked through, about 3 minutes per side. Transfer to a plate. Reduce heat to low. Add butter and melt, scraping up browned bits with a wooden spoon. Add garlic and onion, sauté until fragrant, about 2 minutes.

3. Stir in the heavy cream and continue scraping any remaining bits from the bottom of the pan. Increase heat to medium. Add Parmesan cheese and adobo sauce. Stir to combine.

4. Add the cooked fettuccine; toss with tongs until the pasta is fully coated. Add pasta water as needed.

5. Return the shrimp to the pan and cook briefly, tossing, until the sauce thickens. Taste and adjust seasoning with salt and more chipotle sauce, if desired.

6. To serve, sprinkle with additional Parmesan and chopped parsley.