Dave and Busterís Cajun Shrimp Alfredo

Cajun-infused shrimp, mushrooms and tomatoes in a creamy Alfredo sauce served over fettuccine.

10 ounces large Shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons Olive Oil or Clarified Butter
1 1/2 cups Mushrooms, chopped
2 teaspoons fresh minced Garlic
3/4 cup diced Tomatoes
1 cup Heavy Cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese (not the stuff in the shaker jar that doesnít need to be refrigerated)
1 Egg Yolk
1/2 cup Green Onions, chopped
8 ounces Linguine or Fettuccine Pasta

Boil pasta per the directions on the package.
Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.
Heat a skillet and add the olive oil.
Add the shrimp thatís been tossed in the seasoning and sautť it for about 1 minute until the shrimp colors Ė you need to turn it a couple of times.
Add the mushrooms and cook with the shrimp for another couple minutes.
Add the garlic and stir it around.
Add the tomatoes, then toss and cook a few seconds.
Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer.
Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Donít use too high a heat or the egg will curdle and look scrambled.
Put the cooked drained pasta in the serving bowl and pour your sauce over it.
Garnish with some more cheese, more diced tomatoes and a few more green onions.

Serve with focaccia bread or garlic bread and extra cheese if you like.