Calypso Shrimp Alfredo
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Peel and de-vein shrimp, and set aside. Make sure to stop occasionally and sip some mead.
  2. Set a large pot of water to boil, (big enough for a box of pasta) and add a splash of olive oil.
  3. Mince mini-peppers and set aside. Mince or measure out garlic. I used minced, prepared garlic in oil.
  4. Get a large non-stick or cast iron frying pan and set it on medium heat. Chop a stick of butter into chunks and throw it in. When melted, add the minced peppers and garlic, saute until peppers are tender, about 2 minutes.
  5. Add a generous splash of Haymaker Pineapple Melomel to simmering peppers, garlic and butter. Mix well. Enjoy the heady scents. Take a drink of mead.
  6. Your water should be boiling by now, so break the spaghetti in half and throw it in (or the angel hair pasta if you’re using that). Don’t forget to set the timer!
  7. Toss the shrimp and minced ham (or bacon) into the pan. Toss thoroughly (and quickly). Spice to taste with Old Bay and curry, and stir constantly until the shrimp is pink all over. Pour in your alfredo sauce, and mix well. Turn the burner down to low and let simmer and thicken. Now is a great time to splash in a little more mead, and maybe drink a bit.
  8. When the pasta is done, drain and put back in the cooking pot. Make sure the shrimp mixture is heated through, and pour over pasta, mixing well.
  9. Serve sprinkled with parsley and a little shredded parmesan. Pour yourself a glass of mead, and enjoy!!

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