SHRIMP AND FETTUCCINE WOW!!!!!!!!!!! ENJOY DAN:

               CAJUN SHRIMP FETTUCCINE ALFREDO by CHEF DAN:

Serves 6

INGREDIENTS:

1 pound shrimp, peeled, deveined

1/2-pound spicy Mexican chipotle sausage

2 tablespoon olive oil

6 tablespoons Creole seasoning, (recipe to follow)

1/2-onions, finely chopped

2 teaspoons red pepper flakes

2 garlic cloves, minced

1 tablespoon Worcestershire sauce

1 tablespoon freshly ground black pepper

1/2-teaspoon kosher salt

1/2-teaspoon green chili powder

1 teaspoon dried oregano

1/2-teaspoon dried basil

2 cups coconut milk

2 tablespoons butter

1 cup grated parmesan cheese

1 pound fettuccine pasta

DIRECTIONS:

1.   Cook past to package directions.

2.   Place the shrimp and 3 tablespoons creole seasoning in a zip-lock bag.

3.   Place in refrigerator for 20 minutes.

4.   Heat a skillet over medium-high heat and add 1 TBS.oil, when hot.

5.   Add the sausage and sauté for 2 minutes.

6.   Add onions and sauté for 3 minutes.

7.   Add crushed red pepper flakes, Worcestershire sauce, oregano, basil and garlic.

8.   To the skillet add coconut milk, remaining Creole seasoning, black pepper, Chile powder, and salt stir to combine.

9.   Add butter until melted; stir in cheese and lower heat to simmer.

10.                In another fry pan heat, remaining oil and when hot add shrimp and sauté for 1-2 minutes or until opaque.

11.                Add the drained pasta and shrimp to the main skillet and stir to combine to blend flavors, about 1-2 minutes.

CREOLE SEASONING:    (makes 2/3-cup)

5 tablespoons smoky paprika

2 tablespoons (EACH) onion and garlic powder, dried oregano and basil

1 tablespoon (EACH) dried thyme, black pepper, white pepper, cayenne pepper, and celery and mustard seed,

Place in a blender and blend until smooth.

ENJOY DAN:                                             BON-APPETITE!!