Garlic Shrimp Pasta

There are 2 variations to my shrimp pasta, one with tomato sauce and one a carbonara sauce. They're both minimal effort. We buy our shrimp at Costco, frozen with tail off. When measuring the shrimp, know that they shrink quite a bit. Although it's tedious, it's better just to count the number of shrimps per person or just over-estimate. We also add a lot of garlic... like a lot.

Recipe for tomato shrimp pasta: 2 people

Frozen shrimp around 20 or a quarter of the bag.
Garlic!! 5 minced and into the pan with the shrimp, butter, and salt and pepper
1 jar tomato sauce: we use Classico but any works.
1/3 cup heavy cream (whipping cream or whatever it's labelled at your store). The amount is to your liking.
spaghetti: boil it in a separate pot and twirl it in. The shrimp cook FAST so best get the pasta going before you start cooking the shrimp. I usually make too much spaghetti, but for 2 people the size of a quarter is what you're looking for.
garnish with cilantro or basil.

Recipe for shrimp carbonara: 2 people

Frozen shrimp around 20 or a quarter of the bag.
Garlic!! 5 minced and into the pan with the shrimp, 1/2 cup butter
In a separate bowl, you'll want to whisk 2 eggs with around 1/4 cup of grated parmesan cheese. Add salt and pepper to your liking.
Once the shrimp and pasta are done cooking, drain the pasta and twirl with the shrimp/butter mix. NOTE: at this point, you want to turn the heat off because you then add the egg and you need to twirl the egg mixture in without the egg scrambling.
option: lemon juice or white wine to add some flavour.