Instructions

1. Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente. Strain pasta in a colander, toss with a little olive oil if desired so pasta doesn't stick together. Set aside.

2. Meanwhile, in a large sauté pan over medium heat, add and heat the butter. If using Calabrian Chili Peppers, add them to the hot butter, and let cook for 1-2 minutes.

3. Add the shrimp and cook, tossing in the butter to coat. Season with kosher salt and black pepper. Cook for approximately 2-3 minutes.

4. Add in the Carbone Garlic Alfredo Sauce to heat up. Bring to a simmer, and continue to cook until the shrimp is fully cooked, but not too long so the shrimp doesn't become rubbery, approximately another 2 minutes.

5. Remove from the heat, and add in the cooked pasta and chopped parsley. Toss everything to coat.

6. Plate the pasta. Finish with freshly grated parmesan and additional chopped parsley.