1. Cook pasta according to package directions. (Remember to set aside portions of pasta for vegetarians and lactose-intolerant people before adding cream sauce/shrimp.)

2. Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and two cloves of garlic. Cook, stirring constantly for 3 to 5 minutes or until shrimp turns pink. Remove shrimp and set aside. (*Cook a portion of shrimp in olive oil for lactose-intolerant people.)

3. For the vegetarian pasta, heat olive oil in a large saucepan over medium heat. Cook and stir mushrooms, 1/2 clove garlic, and 1 tsp black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Set aside.

4. In a separate pan, saute two cloves of garlic in a little olive oil. After about 2 minutes add the half-and-half to it; Bring it to a boil, stirring gently. Reduce the heat and simmer for 20 minutes or until it thickens, stirring occasionally. Add parsley, salt, pepper, Parmesan, and dill - stir until blended.

4. Divide the pasta into 2 pans/pots (with a third portion for lactose intolerant people). Pour sauce evenly over each half of pasta and mix it in. Then, add shrimp to one of the pasta pots and mushrooms to the other pot. Mix them in.

For lactose-intolerant people:

Sun-dried tomato and garlic sauce

1. Soak sun-dried tomatoes in hot water until they get soft.

2. Put sun-dried tomatoes, apple cider vinegar, extra virgin olive oil, mashed garlic clove, paprika, thyme, and red pepper flakes in food processor and puree until smooth.

3. Add the sauce to cooked angel hair pasta. Add shrimp to the mixture for meat-eaters, and mushrooms to a portion for vegetarians.