Perfectly Pink Shrimp Kimchi Alfredo

Heat the oil over medium high heat in a braiser.

Season the shrimp lightly with salt and pepper.

Cook the shrimp till pink and just cooked through.

Remove the shrimp from the and set aside.

Using the same pan, add the mushrooms and cook until golden.

Add the diced onions next and cook until caramelized.

Add the minced garlic and stir till fragrant.

Add the soy milk, garlic powder, onion powder, paprika, ketchup, miso and bouillon powder to the pan.

Bring to a simmer and cook to reduce to about 2 cups.

Cook the pasta half way through, reserve 1 cup pasta water if needed.

Add the pasta to the pan and continue to cook the pasta to al dente.

Use the reserved 1 cup pasta water if needed.

Sprinkle the grated parmesan, kimchi and the cooked shrimp to the pan.

Stir to incorporate with the sauce.

Garnish with either chopped cilantro or sliced green onions.