Cajun shrimp pasta

• 2 TBSP olive oil
• 1/2 onion, chopped
• 1/2 tsp. thyme
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1/2 tsp. basil
• 1 TBSP chopped garlic
• 1 TBSP Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 2 C. diced peeled and seeded tomatoes
• 2 TBSP sugar
• 1/2 C. green onions, chopped
• 3 C. chicken or shrimp stock
• 1 lb. vermicelli pasta or linguine
• 1 lb. Large or Medium Shrimp, peeled and deveined
• 1/2 C. grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes.

Add the garlic and stir.

Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.

Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.

Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not
totally opaque).

Add the sauce and cook for an additional two minutes.

Add the cooked pasta and toss well with the grated cheese.

Serve hot.

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