This is super yummy and can have as much or as little kick as you choose. You can also use chicken in addition or instead of. I put the water on for the pasta as I started the Alfredo sauce. For the alfredo, I used a saucepan 3/4 brick of cream cheese and milk about a cup. I use a whisk until the cream cheese is melted in the milk. The milk thickens and I add milk until I get the correct consistency. I added about 1/4 cup of heavy cream as well. I stirred in 3/4 cup of parmesan cheese a quarter cup at a time. In the meantime, in a separate pan, I sauteed the shrimp in butter. Added garlic, a couple cloves, and cajun seasoning, again to taste, while cooking. I also added a can of diced tomatoes, well drained and also a teaspoon of pesto. Add the shrimp to the drained cooked pasta and then pour on the alfredo, stir and serve!