Linguine Alfredo with Shrimp

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with half the garlic powder, salt, and pepper. Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over high heat. Add shrimp to hot pan and cook, stirring occasionally, until opaque and cooked through, 4-5 minutes. Turn off heat; transfer shrimp to a medium bowl and set aside.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

Lightly oil a baking sheet. Sprinkle Parmesan onto sheet in two even piles (four piles for 4 servings), each about the size of a burger bun. Bake on top rack until cheese is melted and crispy at the edges, 3-5 minutes. Let cool on sheet for 1-2 minutes, then transfer Parmesan frico to a paper-towel-lined plate to cool.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for shrimp over high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Stir in ½ cup reserved pasta cooking water (1 cup for 4), stock concentrate, cream cheese, remaining garlic powder, and a big pinch of salt. Cook 1-2 minutes more, then add drained pasta and toss to combine. (If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the shrimp and 1 TBSP chopped parsley (2 TBSP for 4).