Please prepare the ingredients.

Thaw cocktail shrimp, garlic on the side,
Cut the mushrooms and bacon into appropriate sizes and prepare them.
(This time, I used an emperor mushroom similar to a saesongi mushroom~) You can prepare mushrooms according to your preference.)

Pour enough water to cover spaghetti in a pot and add 1T of salt.

When the water boils, add the noodles
(It's perfect if you boil it for about 10 minutes! If you want the texture to be chewed, cook it for about 8 minutes.)

Pour enough olive oil into a frying pan to soak the garlic, then add the minced garlic.

If you really like garlic, add a lot of sliced garlic
(My family likes garlic, so they put a lot of minced garlic and sliced garlic.)

When the garlic is golden, add pepperoncino
You have to stir-fry garlic until it's
(Adjust as much as you want and put it in. If you want a greasy taste, you can skip it.)

Add the cocktail shrimp and cook it slightly

Add the mushrooms and bacon and stir-fry together

Add whipped cream (raw cream) and the original almond breeze
(Almond Breeze Unsweet is okay too!)!
I usually used it as whipped cream, but it was sold out, so I used whipped cream, but it was much darker and thicker, so I liked it.)

Season moderately with salt and pepper, then tear 3 string cheese to adjust the concentration.
(I only had string cheese at home, so I used string cheese, but I think it's better because it's less greasy than cheddar cheese.)
I put the noodles in the boiled spaghetti noodles, but you can put the noodles in before the noodles
(I don't think the order will matter.)

Add the noodles and simmer until the sauce is a little cold.
It's good to control the concentration with the water!

Divide into plates and finish with parsley powder.