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 until pink and just cooked through.
Remove the shrimp from the pan and set aside.
Using the same pan, add the mushrooms and cook until golden.
Add the diced onions and cook until caramelized.
Add the minced garlic and stir until fragrant.
Add the soy milk, garlic powder, onion powder, paprika, ketchup, miso, and bouillon powder.
Bring to a simmer and reduce the sauce to about 2 cups.
Cook the pasta halfway, reserving 1 cup of pasta water if needed.
Add the pasta to the pan and continue cooking until al dente.
Use the reserved pasta water as needed.
Add the grated Parmesan, kimchi, and cooked shrimp to the pan.
Stir to fully incorporate with the sauce.
Garnish with chopped cilantro or sliced green onions.