Cajun Shrimp with Pasta

2 tbsp. butter
1/4 c chopped onion
4 cloves of garlic, minced
1/2 red bell pepper, diced
2 ribs of celery, thinly sliced
1 14.5 oz can of fire roasted tomatoes
1/4 c dry white wine
1 tsp Tabasco sauce
salt, pepper
1/2 tsp celery seed
1 tsp Cajun seasoning
1 1/2 tbsp. parsley
3/4 lb shrimp, shelled and deveined
1/2 lb pasta, optional (I used macaroni to make it easier for my 16 month old to feed himself but typically I would've used linguine)
1/4 c grated Parmesan cheese, optional

Melt butter in a large skillet and saute onion, garlic, pepper, and celery until onion is translucent over medium heat.  Stir so garlic does not burn. Add in tomatoes, wine, Tabasco sauce, and all seasonings.  Simmer over low heat for 20-25 minutes.  Add shrimp and cook until shrimp turn pink about 6-10 minutes depending on size of shrimp.  Do not cook past shrimp turning pink as shrimp will turn rubbery.  Add cooked pasta or rice if desired.  Serve with freshly grated cheese.