Start off by cooking pasta in a large pot of boiling salted water – 2 tablespoons should do the trick. Allow to cook until al dente; drain well and return to pot.

Cut salmon and shrimp into cubes and season with Creole spice; use extra salt; only to taste.

Add olive oil to a large skillet over medium high heat. Add garlic and onions to sauté until fragrant and softened. Add the cubed salmon and shrimp to the skillet. Allow to cook for 5-6 minutes.

Stir in mushrooms and peppers. Lower the heat to medium and pour in white cooking wine and allow to simmer for 3-5 minutes.

Using a slotted spoon, remove the salmon, shrimp and as many vegetables as possible from the skillet and transfer them onto the pasta. Cover the pot and set aside.

Add heavy cream and milk to the white cooking wine reduction. Season with kosher salt, black pepper and Creole seasoning to taste Stir thoroughly intermittently for 4-6 minutes.

Pour the cream over the pasta and stir to coat evenly. Toss in torn fresh basil. Serve immediately, garnish with parmesan and parsley, if desired.