1 stick unsalted butter
1/2 cup Ce’st Tout Trinity Mix with garlic (reconstituted)
1 lb peeled, deveined fresh Louisiana Shrimp ( support our local fishermen)
Shrimp seasoning : 1/4 cup oil, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, 1/2 tsp white pepper, 1/4 tsp cayenne, 1/2 tsp granulated garlic, 1/2 tsp brown sugar make this mixture and coat your shrimp with this seasoning. The shrimp need to be cooked in a hot skillet. Shrimp cook quickly. You want to get them almost blackened. This process should not be long at all.. maybe three-4 min. You don’t want them overcooked.
1 qt half and half
2 oz Chardonnay
1 tbls lemon juice
1 qt. Heavy cream
1 small fresh Parmesan grated
1 lb Swiss cheese
1 tsp Louisiana hot sauce
2 tsp salt 1/2 tsp white pepper
1 tsp granulated garlic Pinch of cayenne
1 lb pasta.. your choice I like the small penne ( boiled al dente )
Place butter, reconstituted C'est Tout, Chardonnay and lemon juice. Heat on medium high then add the heavy cream and half and half. Let this cook for about 20-30 min. Let the cream start to reduce. It will start to thickener this time add your hot sauce, seasonings, grated cheese. Reserve a little cheese to top. Let simmer then add shrimp and pasta. Mix well and top with reserved cheese. Bake in a oven at 400 degrees until the top of cheese is golden brown. This should only be about 10 min. I then sprinkle fresh parsley.