2 tablespoons unsalted butter divided

4 ounces bacon chopped

½ cup yellow onion finely chopped

½ cup red bell peppers diced small

½ cup yellow bell peppers diced small

¼ cup green onions sliced, white and green parts separated

2 cloves garlic minced

⅓ cup dry white wine

1 14.5-ounce can petite diced tomatoes

1 cup heavy cream

1 to 2 pounds large shrimp peeled and deveined (depending on how many shrimp you prefer)

2 teaspoons cajun seasoning

¼ cup chopped fresh parsley

INSTRUCTIONS

 In a large skillet over medium-high heat, cook the bacon for 5 minutes, or until crispy. Remove the bacon from the skillet and set aside.

Add the butter to the skillet and melt until bubbly. Add the garlic and onion and cook for 2 minutes, or until the onion has begun to soften.

Stir in the red and yellow bell pepper. Cook for 4 minutes, or until peppers are tender. Remove from the skillet and set aside.

Add the remaining butter to the skillet and heat until bubbly. Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook and stir for 5 minutes or until the shrimp are no longer opaque.

Remove the shrimp from the skillet and set aside. Add the white wine and the diced tomatoes to the hot skillet and stir to deglaze the plan, scraping up any cooked on bits.

Return the pepper mixture to the skillet and stir to combine with the tomato mixture. Bring to a boil and simmer for 5 minutes.

Stir in the heavy cream and bring back to a boil. Reduce the heat to medium low and simmer for 7 minutes, until the sauce has reduced and thickened.

Return the shrimp to the skillet and stir to combine. Sprinkle with the bacon, the green parts of the scallion, and parsley.