Bring a pot of water to a boil and add Jacobsen® Sea Salt (to taste). Cook Fettuccine (1 package) al dente according to package directions.
Into a pot, add Gulf Shrimp (1 pound), Butter (1 1/2 tablespoon), and Seafood Seasoning (to taste). Saute the shrimp for 2-3 minutes, until pink. Remove from the pan and set aside.
Into the same pan, add Pork Sausage (to taste), Yellow Onion (1), Bell Pepper (1), and Celery (1 stalk). Cook for a few minutes, stirring regularly.
Add Garlic (3 clove) and continue to cook until sausage is browned.
Add Dried Oregano (1/2 teaspoon), Paprika (1 teaspoon), Garlic Powder (1/2 teaspoon), Ground White Pepper (1/2 teaspoon), Dried Thyme (1/2 teaspoon), and Cayenne Pepper (1/2 teaspoon). Stir well.
Add Roma Tomato (3) and let them stew down for a few minutes.
Add Tomato Paste (1 tablespoon) and mix well to incorporate.
Add Chicken Broth (3/4 cup) and Heavy Cream (1/2 cup). Bring the mixture to a simmer and allow liquid to cook down for a few minutes.
Add the shrimp back into the pan and cook for an additional 2-3 minutes.
Add Dried Parsley (to taste) and Scallion (to taste). Cook for 1 minute.
Pour mixture over the pasta and stir to incorporate. Cook on a low simmer for 3 minutes.