https://poal.co/s/Poalfood/170463 Here is the general idea of how I made this. 1. Get a red bell pepper and roast it over an open flame. Put it in a sealed container for like an hour or so. 2. Dice about half a large white onion. 3. Get canned tomatoes 4. Drain tomatoes using a strainer. 5. Blend the tomatoes until they are sauce. 6. Dice fresh parsley your skinned roasted pepper with the skin removed. 7. Shell and tail 1lb or so of shrimp. 8. Pat your shrimp dry. on both sides. 9. In a large skillet throw in some olive oil and your onions and roasted red peppers. 4 cloves garlic as well. 10. Cook about 5 minutes or until the onions are carmalized. 11. Season the shrimp with Cajun seasoning, paprika, and red pepper(flakes or ground) 12. Cook the shrimp with the onions and peppers until done, then remove from pan and set aside. 13. Put in the skillet tomato sauce(about two cups) 1/4 cup water, 1tsp chicken bouillon paste, 2 tablespoons chili sauce, 2 tablespoons Worcestershire sauce. Simmer 10 to 20 minutes depending on your tomatoes. 14. Remove from heat mix in 3/4 cup heavy cream. 15. Add the shrimp back in and mix. 16. I'm assuming you already made the pasta during this process if you didn't you probably should have about the time you started the shrimp. 17. Dish out the pasta put on the sauce shrimp mixture, and top with fresh diced parsley. 18. Last but not least squeeze about half a lemon over the entire thing. Or just squeeze it into the sauce and make sure to mind the seeds. 19. Melt your face off with the heat. Enjoy and make sure you have some milk or tequila around. Either way it can neutralize the burn.