For the spice blend:
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon pimenton/smoked sweet paprika
1½ teaspoons dried thyme
1½ teaspoons dried oregano
1½ teaspoons white pepper
1 teaspoon cayenne pepper
For the meat, shrimp and pasta:
1 to 1¼ pounds pork tenderloin or 1 pound boneless chicken breasts, 3 small
Salt and black pepper
4 tablespoons olive oil or neutral oil
1 pound large shrimp, peeled, deveined and tails removed
2 tablespoons butter
2 ribs celery from heart with leafy tops, finely chopped
1 green bell pepper or mild green frying pepper, seeded and finely chopped
1 white onion, chopped
1 fresh bay leaf
4 cloves garlic, thinly sliced or chopped
1 Fresno chili and 1 jalapeño chili, seeded and finely chopped
½ cup light color and flavor beer or white wine
½ cup chicken bone broth or stock or broth
2 pints cherry tomatoes, halved
1 pound egg fettuccine or linguine
Chopped celery leaves
Frank's RedHot or Tabasco (optional)
Put water on to boil and a large skillet up for meat, shrimp and sauce.
Combine spices in small bowl.
Halve the pork across and horizontally. Thinly slice pork or chicken breasts and arrange in single but slightly shingled layer on rubber cutting board and season with salt, pepper and a third of the spice blend.
Heat 2 tablespoons of oil in skillet over medium-high heat, brown pork well, flip and brown a minute more, 4 minutes total, remove to platter and add more oil, add shrimp and cook with salt and ⅓ spices. Transfer to platter. Add butter and when it melts, add the celery, bell pepper, onion, remaining spices, salt and pepper and bay, soften and add garlic and chilies, stir 2 minutes, add beer or wine and let it absorb, add stock and tomatoes and cook 20 minutes to collapse tomatoes. Add pork or chicken and shrimp and adjust salt and pepper to taste, reduce heat to low.
Cook pasta in boiling salted water a minute less than directions, drain and toss with sauce and top with scallions, celery tops and parsley. Douse with hot sauce if using.