Ok, so this recipe is one my husband named. You can usually tell which dishes of mine he’s named because they “sound” like guy names. 🙂

When I asked him which recipe I should post this week, he suggested this one.

Essentially, this is a shrimp alfredo with capers, bacon, and a large dose of citrus flavor.

I suggest you start with half a pound of medium shrimp (60-80lb count is good), a bottle of your favorite alfredo sauce, and a medium-sized shell pasta. Everything else is downhill from there. 🙂

1/2 lb 60-80 sized-shrimp, peeled and de-veined.
1 oz aged rum (I prefer Cruzan brand to most else, though a stiff Bacardi is good).
1 tsp capers, rinsed.
2-3 strips bacon or bacon ends, fried and crumbled. (I like to use just the meaty portions, so I prefer bacon ends.)
1/2 Lime, juiced
1/2 Lemon, juiced
Cayenne Pepper
Garlic powder
2 Tbsp butter, plus some olive oil
Fresh parsley, chopped.
1 lb medium-sized shell pasta.

Cook pasta according to box directions. Set aside.

Start by melting the butter and a drizzle of olive oil in a wide saute pan.
When butter bubbles and shimmers, drop in the shrimp and saute until cooked and crispy. Add cayenne, salt, pepper, and garlic powder, and stir.
Deglaze pan with about an ounce of rum. Stir, and remove shrimp from pan. Squeeze on some of lemon and lime juice. Set aside.

In sauce pan, pour alfredo sauce, capers, a dash of cayenne, and crumbled bacon. Simmer for 3-4 minutes.

Combine ingredients together and toss. Squeeze on additional lemon and lime juice and serve.

Serves 4-5. Cook time: 15-20 min.