½ tsp Salt and Pepper 
12 oz wt Shrimp, medium size, peeled and deveined 
4 oz wt Butter 
½ cup Green Onions, sliced thin 
1 cup Calypso Broth 
½ cup Heavy Cream 
3 cups Linguine or spaghetti, cooked 
4 Tbsp Tomatoes, Diced ¼”

Calypso Broth
½ cup Chicken broth 
½ cup Clam juice 
1 clove Garlic, chopped 
2 Tbsp Blackening seasoning 
Cayenne pepper, to taste
1 tsp Thyme, dried
Place all ingredients in a bowl and mix well with a wire whip, then cover and refrigerate until needed. This broth is great for poaching seafood  or making a sauce. Enjoy!!!

1. Season your shrimp with salt and pepper while you heat a skillet with the butter added.
2. Add the shrimp and scallions; cook until they begin to turn opaque.
3. Add the calypso broth and cream.
4. Bring this to a boil and reduce until the sauce starts to thicken slightly, add the pasta.
5. Cook for an additional 2 minutes to heat the pasta.
6. Garnish with diced tomatoes. Enjoy!!!