Creamy Four-Cheese Shrimp Spaghetti with Black Pepper

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente (approximately 9-11 minutes). Drain and set aside, reserving 1 cup of pasta water.
2. While pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add minced garlic and shallot, sautéing for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.
5. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Pour in the white wine (if using) and let it reduce by half, about 1 minute.
6. Reduce heat to medium-low and slowly pour in the heavy cream and milk, stirring constantly to combine.
7. Once the cream mixture is warm, gradually add the four cheeses (Parmesan, Romano, Mozzarella, and Asiago) in batches, stirring continuously until each addition is fully melted before adding the next.
8. Season the sauce with salt, cracked black pepper, and red pepper flakes if desired. Taste and adjust seasonings as needed.
9. Add the cooked spaghetti to the cheese sauce, tossing gently to coat all strands evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
10. Return the cooked shrimp to the skillet and gently fold them into the pasta, ensuring they're evenly distributed without breaking.
11. Transfer to serving plates or bowls, garnish generously with freshly cracked black pepper and fresh parsley if desired. Serve immediately while hot.