Spicy Shrimp Penne

2 cup Half and Half Cream
2 tbsp Pepper, black
2 tbsp Salt
1 pepper Jalapeno Peppers
16 oz Shrimp, cooked
4 cup Mueller's Penne Rigate pasta
8 tsp Condiments: Tobasco Sauce (McIlhenny)
4 serving Green Onion (fresh-1 stalk)
4 tbsp Butter, salted

Chef controls spice content

I prefer to cook my noodles briefly, so they are firm.

peel and devein shrimp
finely chop jalapeno; include seeds if desire for additional heat.
slice scallions

Melt 2 tbsp. butter, cooking the shrimp (pink when cooked)
add jalapeno and scallions
Add desired Tobasco Sauce
cook until pepper is softened
mix in 2 cups half and half stirring continuously until thickens
Meanwhile...
cook Penne Rigate with dash olive oil and basil.

Stir together when Pasta is done.
Serving Size: makes 4 servings