Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon pimenton/smoked sweet paprika
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried oregano
  • 1½ teaspoons white pepper
  • 1 teaspoon cayenne pepper
  • 1 to 1¼ pounds pork tenderloin or 1 pound boneless chicken breasts
  • 3 small
  • Salt and black pepper
  • 4 tablespoons olive oil or neutral oil
  • 1 pound large shrimp
  • peeled
  • deveined and tails removed
  • 2 tablespoons butter 
  • 2 ribs celery from heart with leafy tops
  • finely chopped
  • 1 green bell pepper or mild green frying pepper
  • seeded and finely chopped
  • 1 white onion
  • chopped
  • 1 fresh bay leaf
  • 4 cloves garlic
  • thinly sliced or chopped
  • 1 Fresno chili and 1 jalapeño chili
  • seeded and finely chopped
  • ½ cup light color and flavor beer or white wine
  • ½ cup chicken bone broth or stock or broth
  • 2 pints cherry tomatoes
  • halved
  • 1 pound egg fettuccine or linguine
  • Chopped scallions
  • Chopped celery leaves
  • Chopped parsley
  • Frank's RedHot or Tabasco (optional)

Instruction

  • Put water on to boil and a large skillet up for meat, shrimp and sauce
  • Combine spices in small bowl
  •    Halve the pork across and horizontally
  •  Thinly slice pork or chicken breasts and arrange in single but slightly shingled layer on rubber cutting board and season with salt, pepper and a third of the spice blend
  •   Heat 2 tablespoons of oil in skillet over medium-high heat, brown pork well, flip and brown a minute more, 4 minutes total, remove to platter and add more oil, add shrimp and cook with salt and ⅓ spices
  •  Transfer to platter
  •  Add butter and when it melts, add the celery, bell pepper, onion, remaining spices, salt and pepper and bay, soften and add garlic and chilies, stir 2 minutes, add beer or wine and let it absorb, add stock and tomatoes and cook 20 minutes to collapse tomatoes
  • Add pork or chicken and shrimp and adjust salt and pepper to taste, reduce heat to low
  •   Cook pasta in boiling salted water a minute less than directions, drain and toss with sauce and top with scallions, celery tops and parsley
  • Douse with hot sauce if using