Ingredients:

• Catfish Fillet: 1, cut into bite-sized pieces
• Shrimp: 1 lb, peeled and deveined
• Penne Pasta: 1 lb
• Uncle Dibbz Delta Dust: For seasoning catfish and shrimp
• Olive Oil: 2 tablespoons
• Butter: 2 tablespoons
• Garlic: 4 cloves, minced
• Heavy Cream: 1 cup
• Chicken Broth: ½ cup
• Parmesan Cheese: ½ cup, grated
• Bell Peppers: 1 cup, diced (mix of colors)
• Onion: 1 medium, diced
• Uncle Dibbz King Creole Blend: For seasoning the sauce
• Fresh Basil: For garnish, chopped
• Salt and Pepper: to taste

Instructions:

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Season Seafood: Generously season the catfish pieces and shrimp with Uncle Dibbz Delta Dust.
3. Sauté Seafood: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the catfish and cook until golden and cooked through, about 4 minutes per side. Remove and set aside. In the same skillet, add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove and set aside.
4. Prepare Sauce: In the same skillet, add butter and the remaining olive oil. Add garlic, bell peppers, and onion, and sauté until softened. Season the mixture with Uncle Dibbz King Creole Blend to taste.
5. Combine Ingredients: Pour in the heavy cream and chicken broth, bringing to a gentle simmer. Stir in the parmesan cheese until melted and the sauce is creamy.
6. Add Seafood to Sauce: Return the cooked catfish and shrimp to the skillet. Stir to coat in the sauce.
7. Combine with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.
8. Serve: Serve hot, garnished with chopped fresh basil.