Prepare the pasta according to package directions or cook spaghetti squash. Drain pasta and set aside or scrape out spaghetti squash strands and set aside.
In a large skillet, melt the butter over medium-high heat. Add the garlic and shallot and saute until tender, about 2 or 3 minutes.
Add the shrimp. Saute until heated through, stirring often.
Add salt, garlic powder, onion powder, dill, red pepper flakes, and black pepper. Saute until these spices are toasty, about a minute or two, stirring often.
Add the remaining ingredients. Stir until cheese has melted and sauce has heated up.
Add the noodles to the skillet and mix together with the shrimp and sauce. If there isn't enough moisture, you can add some unsweetened almond milk a little (like a tablespoon) at a time until the sauce spreads enough to cover the noodles.
*The red pepper flakes add some heat, so add more if you like it hot, less if you like it not as hot, or omit it altogether if anyone you're cooking for doesn't like heat. In our home, I keep a shaker full of red pepper flakes on the table so my hubby and I can add it to our dishes--that keeps the kids happy because they don't like spice and us happy because we do like spice.