The Better Half and I were casting about for what to make tfor dinner, and after rummaging in the freezer and finding a bag of shrimp, and then a quick stop at the store, and noticing that I had some Calypso pineapple melomel from Haymaker Meadery left over, decided a shrimp and pasta meal was in order.
We wanted fast, so decided to go with some pre-prepared items, but it came out pretty tasty!
I tossed together a few things, flavored it with the pineapple melomel, and we had a keeper!!
Peel and de-vein shrimp, and set aside. Make sure to stop occasionally and sip some mead.
Set a large pot of water to boil, (big enough for a box of pasta) and add a splash of olive oil.
Mince mini-peppers and set aside. Mince or measure out garlic. I used minced, prepared garlic in oil.
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.
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.
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!
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.
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.
Serve sprinkled with parsley and a little shredded parmesan. Pour yourself a glass of mead, and enjoy!!