Suzette- I was dog tired after pulling double shifts all weekend. I was so tired that it was a challenge for me to blink my eyes. Amy called and said, “I have been working on some new weeknight recipes for the blog and I want you come by and get some for you and Alli and help me get the recipes ready for the blog”. This was the best news I had heard all day.  I hopped in my car and booked it over to pick up my Tupperware full of goodness. I am just going to tell you the truth, this pasta dish was the Mack Daddy!  Did you hear what I said? The Mack Daddy! I rushed in the house and sat in my easy chair and ate it right out of the Tupperware. If Amy had been sitting next to me I would have slapped her in the face because it was so good. I sure hope you will enjoy it as much as I did.

Get these things together-
4 tablespoon butter
10 oz seasoning blend (combination onion, bell pepper and celery found in freezer section)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
2 heaping tablespoons tomato paste
Several shots hot sauce
2 cups heavy cream
1 pound shrimp, peeled and deveined (seasoned with Cajun seasoning)
1 pound dried pasta (cook pasta according to package directions but do not drain)
3/4 cup Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped

What to do with the stuff we told you to get-
Melt your butter over medium heat and add the seasoning blend and garlic. Cook for about 5 minutes or until veggies are tender.  Go on and add  Cajun seasoning and wine.  You can take a nip or two but make sure to save enough for this dish. Continue cooking for about 3 more minutes. Stir in tomato paste, hot sauce and then slowly stir in heavy cream. Increase heat to medium high, add shrimp and cook for a minute or so. Using tongs, remove pasta from water and add to the sauce. Reduce your heat to low and continue cooking a few minutes more so the pasta will soak up the yummy sauce. Lastly, add your cheese, parsley and spring onion. Go on and taste and season it up with salt and pepper, if needed. Garnish with additional parsley and parmesan cheese. Serve with plenty of French bread to sop up that great sauce.