Bring pot to boil and cook pasta just shy of el dente. Drain and set aside.

While the pasta is cooking, peel your shrimp and season with just the Creole seasoning and set aside

In the same pot, heat 2 tbs olive oil on medium/high and cook shrimp 1/2 way through then set aside.

Add remaining spices and tomato paste and cook that out for about a min.

Slowly add the cream and milk and bring to boil. Reduce the heat to medium and let simmer 2 min. Add the shrimp back to the pot and let simmer 3 min.

Add your pasta to the sauce and let that cook for about an additional 5 min until the pasta is cooked and has thickened the sauce.

Serve with sprinkled chopped fresh parsley (which I wish I had)... sooooooo good