Bayou Shrimp And Pasta

Melt butter in heavy deep sauce pot. Add half of green onions and all of the Cajun spice mixture. Saute briefly, then add tomato paste and paprika. Saute until hot and bubbly.

Add seafood stock and bring to a boil. Reduce to simmer and add roux. Whip and cook until smooth and thickened.

Add white wine, sherry and brandy, simmer 5 minutes. Add heavy cream and reduce by one-third.

Add shrimp. Add cooked pasta, fold together and simmer briefly. Add remaining chopped green onions. Serve hot.