Creole Romano

1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)

Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.

In a medium skillet, brown chorizo and drain.

In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.

Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.

Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.

Serves 8.