Instructions: Roban Sauce: In a stainless steel pot or large skillet, saute the butter, green onions and garlic over medium heat. Once the butter has melted and the vegetables begin to cook, add the blackened red fish seasoning and cayenne pepper. Continue to saute the mixture for 2 minutes. Allow to cool for 15 minutes.

In a stainless steel mixing bowl, mix the Alfredo and heavy cream together with a wire whisk. Add the sauteed items to the Alfredo and heavy cream mixture. Blend well by using a wire whisk. Store refrigerated. Shelf life is 3 days. (Makes 1 1/2 gallons)

Saute chicken or shrimp in olive oil. Add to 4 ounces of the Roban sauce. Mix with your favorite cooked pasta and serve.

This recipe yields 1 serving.

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