• 1 package of noodles
• 1 pound large frozen shrimp
• 4 ounces cream cheese
• Grated Parmesan cheese
• 1/3 cup milk
• 1 cup sour cream
• 1/2 chile serrano
• 1 jalapeño pepper
• 6 sprigs cilantro
• Goya Sazonador Total®
• 1/4 teaspoon Knorr® chicken powder
• Salt
• Pepper
• Paprika
• Dehydrated parsley
• 5 tablespoons butter

Cook the pasta al dente and drain. In a pan, melt 2 tablespoons of butter; then add pasta. Add salt, pepper and dried parsley to taste. Cook for 5 minutes over low heat; then remove from heat to avoid lumps. For the sauce: Toast the serrano and jalapeño peppers. Put them in the blender and add cream cheese, sour cream, milk, cilantro, Knorr and pepper. Blend until smooth. If necessary, add a little more milk. Pour the cream in a pan just to heat, taking care not to boil. Season shrimp with salt, pepper, Sazonador Total, and paprika. Put 3 tablespoons of butter in a pan over medium heat; when hot, add the seasoned shrimp. Cook for 3 minutes, turn and cook other side for another 2 or 3 minutes. Do not overcook. Ready! Serve a bed of noodles; add the Alfredo sauce and the shrimp. Sprinkle grated Parmesan cheese, a little dehydrated parsley, and decorate with a few leaves of cilantro. Accompany it with a salad of lettuce, carrots, cherry tomatoes, olives, croûtons and Italian dressing.