Upgraded Tuna Alfredo by Nachocookin

Ingredients

• 2.5 lbs spaghetti or fettuccine
• 6 cans tuna (safe catch or high-quality canned)
• 3 cup heavy cream
• 2 cup parmesan cheese, freshly grated
• 6 tbsp butter
• 3 shallots, finely diced
• 6 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 2 fresno peppers, thinly sliced
• 0.5 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente; reserve 1–2 cups of pasta water before draining.
2. Melt butter in a large pan over medium heat, add shallots and garlic, and cook for 3–4 minutes until softened and lightly golden.
3. Add red pepper flakes and olive oil, cooking for another 1 minute until fragrant.
4. Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.
5. Reduce heat to low, stir in the parmesan cheese until the sauce is smooth, and season with salt and pepper.
6. Fold in the canned tuna, keeping some larger chunks intact, and warm through for 2 minutes.
7. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach a glossy, coated consistency.
8. Finish by stirring in lemon zest, lemon juice, parsley, and sliced Fresno peppers before serving.