Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.

Sprinkle one half of the spice blend over the shrimp.

Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.

Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 8-10 minutes or until the pasta is al dente.

While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.

Add the shrimp to the pan and cook 2 minutes, stirring occasionally to keep the shrimp from sticking.

When the shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!

Put the pan back over high heat and add the remaining tablespoon of oil to the pan.

Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.

Add the shrimp to the vegetables and pour 3/4 cup of the vegetable stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.

Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and food.

Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.

Combine the flour with the wine in a small bowl. Stir until it is dissolved.

Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate.

Spoon half of the jambalaya over the pasta. Sprinkle half the basil over the top.