Season the shrimp

• Pat the shrimp dry and place in a bowl.
• Toss with beef bouillon, garlic powder, basil, Italian herbs, paprika and avocado oil until evenly coated.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and set aside.

Sear the shrimp

• Heat avocado oil in a frying pan over medium-high heat.
• Add the shrimp and cook until pink and opaque on both sides, then remove and set aside.

Build the Alfredo sauce

• Lower the heat and add garlic paste to the pan, cooking briefly until fragrant.
• Pour in the heavy cream and stir in beef bouillon and onion powder.
• Simmer gently until the sauce thickens slightly.

Melt in the cheeses

• Reduce the heat to low and whisk in the Parmesan and mozzarella.
• Stir until the sauce is smooth and creamy.

Combine and serve

• Return the shrimp to the pan along with the cooked pasta.
• Toss everything together until well coated in the sauce, then serve hot.