Chipotle Shrimp and Cajun Smoked Sausage Pasta

Season 15-18 large raw jumbo shrimp with 2 tablespoons grape seed oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chipotle chili pepper, 1 teaspoon Italian herb seasoning, 1/2 teaspoon ground black pepper, and 1/2 tablespoon Tony Chachere’s seasoning. On low to medium heat, sauté the seasoned shrimp for 2 to 3 minutes on each side in 1 tablespoon of garlic butter and 2 tablespoons of grape seed oil. Set aside. Next, chop 7 ounces of Cajun style smoked sausage and sauté in a skillet on both sides for 2-4 minutes until done. Set aside. Add fettuccine to a pot of heavily salted boiling water and cook according to package directions or to your liking. For the Chipotle Alfredo sauce: First, chop three cloves of fresh garlic. In a skillet, using low to medium heat, add 1 tablespoon of butter. Next, add in 2 cups of heavy whipping cream, making sure the heat isn’t too high. Then add in 1 teaspoon chipotle pepper powder, 1/2 teaspoon black pepper, 1 teaspoon Italian herb seasoning, and 1/2 tablespoon Tony Chachere’s Seasoning. Add in your chopped garlic and let it cook for 2 to 3 minutes while stirring. Add 1 and 1/2 tablespoon of diced chipotle peppers. Add 2/3 cup of shredded Italian Blend Cheese. Stir until the cheese is melted. Add the cooked fettuccine noodles to your sauce, a little at a time, to your liking and desired consistency with your sauce. (The author noted they didn't add all of the fettuccine and refrigerated the unused portion). Finally, add your cooked shrimp and sausage. Mix until well combined. Enjoy!