It's official, I like shrimp. My favorite way seems to be with garlic, butter and salt but I've tried it all sorts of ways now. This recipe combines garlic butter shrimp with cheddar cheese garlic butter pasta to make something that was super rich and creamy. I use almond milk because honestly I can't process milk as is. It's gotta be aged or processed otherwise into things like butter or yogurt.

Ingredients:

10-15 medium sized shrimp
5 garlic cloves
5 T butter
salt to taste
1.5 cup bowtie pasta, uncooked
3 T butter
2 cloves garlic, sliced
3 T flour
3/4 c-1.5 c almond milk
100 g cheddar cheese, shredded

Start with water in a pan on the stove for the pasta
Slice all the garlic and separate it into two piles, one bigger and one smaller
Melt the 5 T butter in a frying pan.
Add the bigger pile of sliced garlic and allow to cook on low until the edges start to change color.
Add the shrimp, rinsed and thawed to the pan and allow to cook. This should take like 5 minutes.
When the water boils, add a little salt and the pasta.
In a saucepan, heat the 3 T butter until it starts to bubble, then add the rest of the garlic.
Allow to saute until it's golden on low.
Add the flour and stir until its mixed, then start adding the milk stirring constantly.
Once it makes a thick sauce, add the cheese and keep stirring until it's melted.
Add to the noodles once they've been drained and stir to combine.
Serve and top with the shrimp.