Creamy Cajun Seafood Pasta

I made this a couple weeks ago because I was craving something....but I couldn't quite put my finger on it. I looked at a few recipes and just kinda winged it and honestly, I could eat this stuff everyday. And it's easy!

Ingredients:

1/2 lb shrimp

1 cup scallops

you can also use chicken or beef or crab or clams or whatever floats your boat

1 onion, diced

3-4 green onions/scallions, sliced

4-5 cloves garlic, minced

1 tomato, diced

1 can mushrooms

1/2 stick butter (i know. i know. but it adds the "yummy")

1 pint heavy cream

1/2 cup parmesan or Romano cheese

you can use any or all of the following seasonings (I just kinda threw in a bunch of stuff):

• paprika
• oregano
• black pepper
• salt
• cayenne pepper
• cajun or creole seasonings
• old bay
• Basil
• Crushed red pepper
• Parsley 
• Dill

Melt half the butter in a large pot/dutch oven and sautee the onions and garlic over medium heat, stirring constantly to prevent the garlic from burning. Add the shrimp or whatever meat you're using. If you're using scallops, add them when the other meat is almost done, they don't take very long to cook. Add the white parts of the green onions, mushrooms and tomatoes and cook for about 5 minutes. Add all the seasonings and the heavy cream. Adjust the salty/spiciness to your liking. Stir in the parmesan cheese. I added a bit of flour mixed with cold water to thicken it up because it was more of a soup consistency and I wanted to use it as a sauce. Garnish with the green parts of the sliced green onion and add the rest of the butter. Serve over angel hair pasta or linguine and possibly with some yummy garlic bread.