• Prepare the fettuccine according to the package directions.
  1 (16-ounce) package fettuccine

Make the Sauce

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  6 tablespoons butter, 1 tablespoon garlic
• Add the flour and whisk continually until there are no lumps.
  2 tablespoons all-purpose flour
• Gradually add the cream and whisk continually, then do the same with the half-and-half.
  1 cup heavy cream, 2 cups half-and-half
• Add the Aleppo pepper and stir to combine.
  1 teaspoon dried Aleppo pepper flakes
• Slowly stir in the cheese. Taste and season with salt and pepper if desired.
  ½ cup Parmesan cheese, ½ cup Romano cheese
• Heat the sauce until it starts to bubble, then reduce the heat to low and continue cooking until it thickens to your preferred consistency. Taste again and adjust salt and pepper if necessary.
  Salt and black pepper

Cook the Shrimp

• Heat the butter and oil in a large skillet. Add the garlic and cook for about a minute.
  3 tablespoons butter, 1 tablespoon olive oil, 5 cloves garlic
• Add the spices and stir for one minute until they become fragrant, about one minute.
  2 teaspoons hot paprika, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, 1 teaspoon salt
• Add the shrimp and sauté until they turn pink, about four minutes.
  2 pounds medium shrimp

Plate and Serve

• Put some of the pasta on a plate or bowl (depending on the consistency of the sauce). If you want to be fancy, twirl it into a nest like they do on the cooking shows!
• Pour some of the sauce over the pasta. (You know how much sauce you want!)
• Add a scoop or two of shrimp and garnish with parsley if you like. Serve and wait for the applause!
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