This recipe is my twist on Food Network Magazine’s Tequila-Chicken Fettucine using Captain Morgan Spiced Rum and shrimp instead. My version is more boozy. The heavy cream makes it just rich enough without being thick. Serve with crusty bread.
A frittata of fresh ingredients drizzled in olive oil, the aroma of real books, a side of vacation inspiration and a bird lover's paradise. Follow Frittata!
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