Captain’s Shrimp Creole

3/4 cup chopped Anaheim or green bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup chopped onion
6 medium cloves garlic sliced thin
1 large can whole peeled tomatoes
32 jumbo shrimp peeled and deveined
1-1/2 Tbsp Knorr brand chicken-flavor bouillon powder
1 Tbsp coarse ground black pepper
Dash cayenne pepper
2 Tbsp olive oil
2 Tbsp butter or margarine
Fettucine pasta - six servings

In large frying pan:

-Heat olive oil and saute pepper, celery, carrot, onion and garlic to become translucent. Sprinkle with bouillon powder, cayenne and black pepper.

-Place tomatoes in blender on stir cycle three seconds (you want to leave some chunks) then add to sauteed veggies.

-Bring to simmer for about ten minutes and add shrimp. Continue simmer three minutes stirring often until shrimp are cooked through, cover and remove from heat.

While Creole mixture is cooking:

Prepare fettuccini pasta, six servings, to package instruction for al dente. Strain and return to pot, stir in butter to prevent sticking and cover.

Place pasta on serving plate and cover with Creole sauce and shrimp mixture. Top with a sprinkle of grated Parmesan and crushed red pepper. Serve with green salad, garlic toast and grilled veggie of choice.