Ingredients Weight Measure
Bacon, diced 1 lb.
Onions, small dice 2 ea.
Garlic, chopped 2 Tbsp.
Thyme 1 tsp.
Sage, rubbed 1/2 tsp.
Black pepper 1/2 tsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Flour 1/2 cup
Bourbon 1 cup
Heavy cream 2 qts.
Shrimp base 6 Tbsp.
Pecorino Romano cheese, freshly grated 4 cups
Bay shrimp, cooked 2 cups
Shrimp, raw, 21/25 count, peeled, deveined, tail removed 72 ea.
Shell pasta, medium, cooked 4-1/2 lbs.


Ingredients Weight Measure
Sage leaves, fresh, fried in oil until crisp 48 ea.
Sage leaves, fresh, sliced into thin strips 10 ea.
Pecorino Romano cheese, freshly grated 1/2 cup


  1. In a medium-sized heavy-bottomed saucepan, add diced bacon and cook until bacon is crisp and all fat is rendered out. Remove bacon and discard. Add onions to the bacon fat and sauté until translucent. Add garlic and sauté. Add thyme, sage, black pepper and TABASCO® Sauce, sauté for 30 seconds and slowly add flour, stirring constantly. Deglaze with bourbon. Mix cream and shrimp base together and add to the saucepan. Add cooked bay shrimp. Bring to a simmer and simmer for 15 minutes, stirring frequently.
  2. In a separate pan, sauté raw shrimp until done, about 4 to 5 minutes.
  3. Toss cooked shells and bourbon alfredo sauce together and garnish with sautéed shrimp, fried sage leaves (place leaves into pasta so they stand up straight) and a mixture of Pecorino Romano and sliced sage leaves.

Yield: 12 servings