Boil some pasta if you haven’t already. Heat a nonstick skillet over medium heat and melt 1 tbsp (or 0.5 oz) unsalted butter. Add 2 tbsp minced garlic and stir for about 30 seconds.
Add 24 oz raw shrimp and leave it to sear for about 1.5 minutes. Flip to cook for another 1 minute, stir in 1 tsp Italian seasoning, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Once the shrimp is thoroughly seasoned, place them in a bowl and put aside.
Grease the skillet with 1 tbsp olive oil and add 4 oz diced onions to cook for 1 minute or until translucent. Add 1/2 cup chicken broth, 4 tbsp milk, 6 tbsp heavy cream, 1/2 tsp salt, and 1/2 tsp pepper. With a spatula, stir for 1 minute, and at the same time, scrape the bottom to release all of the flavors into the sauce.
Add the cooked shrimp back and cook everything for another 3 minutes over medium heat. Add 14 oz cooked spaghetti, stir to coat it with the sauce, and simmer for 2 minutes. Remove from the heat.
Sprinkle with 2 tbsp chopped parsley, 0.5 oz shredded parmesan, 1/2 tsp red pepper flakes, and enjoy.