Original Sicilian Pasta Co. Linquine With Blackened Shrimp or Chicken

2 1/2 quarts Heavy Cream

1/3 cup Fresh Basil chopped

2 1/2 tablespoons Granulated Garlic

1 1/2 teaspoons Ground White Pepper

2 tablespoons Salt

1 1/4 cups Lemon Juice fresh

5 ounces Parmesan Cheese grated

7 1/2 pounds Shrimp 16-20 Size peeled and deveined

1 1/2 pounds Butter melted

3/4 cup Cajun Seasoning Or Blackening Spice

9 pounds Linguine (Regular Or Pesto Flavored)



For Cream sauce, combine first 7 ingredients; bring to a boil, stirring



occasionally. For blackened shrimp, dip in butter then roll in Cajun seasoning mix. Sear in a cast iron skillet over high heat. Cook 1 minute until the shrimps turn opaque.



NOTE: Substitute 24, 5 ounces boneless skinless chicken breasts for the shrimp if desired. Follow the directions for Blackened shrimp, except cook 2- 2.5 minutes per side. Cut into strips and arrange over top of pasta.



Toss 6 ounces of pasta with 4 ounces of cream sauce. mound on a plate. Thinly slice a lemon crosswise and place on top in a circular pattern overlapping each other. Place 5 shrimp evenly on top of lemon slices. Garnish with basil sprigs, serve.



For each serving, heat 1 tablespoon oil in saute pan until hot. Add 6 shrimp and 1.5 ounces mushrooms, cook 2 minutes. Add 1/2 tablespoon chopped garlic and 1.5 tablespoon scallions, cook 1 minute longer, pulling out shrimp when cooked. Add 1-cup cream, reduce liquid 5 minutes. Add 1 tablespoon tomatoes and 1 ounce Parmesan. Reduce mixture 1 minute longer. Return shrimp to pan with 6 ounces fettuccine. Toss and heat thoroughly. Pour onto pasta plate, placing shrimp on top. Garnish with Basil leaf.



For lighter sauce. Substitute 3 quarts clam juice or fish stock for 3 quarts of manufacturing cream.

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