Shrimp Etouffee over Red Pepper Fettuccine


2 lb. fresh red pepper fettuccine
1/2 c. butter
2 large onions, chopped
3 celery ribs, chopped
4 cloves of garlic, chopped
2 tsp. chopped jalapeno pepper
1 tbs. flour
2 (14 oz) cans whole tomatoes, chopped coarsely
1 tsp. black pepper
1/2 tsp. Salt
1 tbs. paprika
1/2 tsp. cayenne pepper
1/2 lb. shrimp (shelled)
1/2 c. sliced green onions

In a pot of boiling water, cook pasta according to package directions.
Meanwhile, in a pan over medium heat, melt butter.
Add onion, celery, garlic and jalapeno and saute at least 10 min.
Stir in flour and cook for an additional 5 min.
Add tomatoes, black pepper, salt and cayenne pepper.
Simmer for 5 minutes. Add shrimp and cook until they are pink.
Serve over fettuccine. Garnish with green onions.
Makes 6 servings.