12 oz to 1 lb Large or Jumbo shrimp peeled and deveined (use whatever size you want)
2 strips cooked thick bacon, crumbled
1 cup heavy cream
1 cup chicken broth
1 red bell pepper chopped
1 small onion diced
Can diced tomatoes ( I used rotel hot)
Red pepper flakes
Tony Chachere’s Cajun seasoning
Salt to taste
Lemon juice (about 3 tbsp)
Cook pasta according to
Season shrimp with salt, paprika, garlic powder, onion powder and Tony Chacheres Cajun seasoning.
Melt 2 tbsp butter in cast iron skillet
Sear shrimp on high heat both sides about 1 and 1/2 to 2 minutes per side.
Place them in a bowl.
Cook bacon in same skillet until crispy.
Drain grease except about a tbsp.
Add chopped onions, peppers and garlic in skillet on med heat until just soft and remove from pan.
In same skillet, add heavy cream, chicken broth, and tbsp flour. Whisk mixture for about a minute and add tbsp butter, diced tomatoes and additional aforementioned spices to satisfy your palate.
Simmer until mixture thickens.
Add in pasta, shrimp, bacon and veggies back in skillet with lemon juice and let cook until hot.
If mixture is too thick, add more cream or broth.
Serve with green onions or chopped fresh parsley and enjoy!