All Hail, Pasta

Creamy Creole Shrimp and Sausage Pasta Prep Time: 12-15 minutes Cook Time:15 minutes Total time: About 20-25 minutes Ingredients Needed:

1 Pack 12oz Skinner Fettuccine1 TBSP Margarine or Olive oil4 Quarts of Water1 Pint Heavy Whipping Cream1 Stick of butter (Not Margarine)1 lb Block of Jalapeno Velveeta (the small one)1 can Original Rotel tomatoes and green chilies 1 Cup of PictSweet Seasoning blend (holy trinity: onions, celery, green & red peppers and parsley) 1 Pack of Big Easy wild caught gulf shrimp- peeled and devined (small pack)2 Tsp Lemon pepper seasoningHalf a link of sausage (your choice, I used green onion and garlic andoullie) Salt, pepper and seasonings to taste

Preparation: 

Slice sausageCube VelveetaDefrost shrimp and toss in lemon pepper seasoningBring to a boil 4 quarts of water in a large stock pot until rolling boil. On medium- high heat, warm olive oil for seasoning blend.Begin heating heavy whipping cream on low heat with stick of butter. 

Instructions for assembly: Add noodles to the pot. Cook for 12 minutes at a rolling boil, adding salt if needed.  Begin browning seasoning blend vegetables until the onions are transparent. Add the sausage and reduce heat. Once cooked, put the mixture in a small bowl to reserve for assembly. Next, sautee shrimp with lemon pepper seasonings in olive oil until desired texture is achieved (I like mine firm, so I cook them for about 8 minutes on high heat).Once done, add the shrimp to the seasoning blend. By now, the noodles should be complete. Drain the noodles, add olive oil or margarine to keep them from being sticky. Now, add the velveeta cubes to the warming whipping cream. Be sure to stir frequently for smooth sauce.Add can of rotel. Add seasonings to taste to the sauce. Once the cheese is melted, add in the seasoning blend, sausage and shrimp. Lower heat and put the noodles into the sauce. Toss until all noodles are well coated.  (OPTIONAL)  Transfer to a deep baking dish, top with Romano and parmesan cheese and run through the oven on 350

egrees for 12-15 minutes. Garnish with paprika and parsley flakes.