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Tuna Alfredo for 10

Ingredients
• 2.5 lbs pasta (spaghetti or fettuccine)
• 6 cans Safe Catch tuna
• 6 tbsp butter
• 2–3 shallots, finely diced
• 6 cloves garlic, minced
• 1–2 tbsp olive oil
• 3 cups heavy cream
• 2 cups freshly grated parmesan
• 1 cup reserved pasta water
• 1 tsp black pepper
• 1 tsp salt (to taste)
• ½ tsp red pepper flakes
• 1–2 Fresno peppers, thin sliced (optional)
• ½ cup parsley, chopped
• Zest + juice of 1 lemon

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1–2 cups pasta water.
In a large pan, melt butter over medium heat. Add shallots and garlic, cook a few minutes until soft and lightly golden.
Add red pepper flakes and olive oil. Cook another minute.
Pour in heavy cream and let it simmer 3–4 minutes.
Lower heat, add parmesan, stir until smooth. Season with salt and pepper.
Add tuna, keeping some chunks intact. Warm through.
Toss in pasta with a splash of pasta water until glossy and coated.
Finish with lemon zest, lemon juice, parsley, and Fresno peppers.

Top with more parmesan and fresh cracked pepper.

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