Shrimp & Tasso on Pasta


This stuff is so good and it's not your everyday Cajun meal.


1 lb
peeled & deveined shrimp or crawfish or any combination of the two
lb
tasso cut into " dice
1 pint
half & half
tsp
salt
tsp
black pepper
tsp cayenne pepper
tsp white pepper
2 tsp
fresh basil or tsp dried basil
2 tsp
fresh thyme or tsp dried thyme
12 oz
pasta (bow ties work well)
cup
sliced green onions
cup
chopped parsley

If you can't get tasso, join the crowd. I can get it in Mobile at the local supermarket but it sucks. Even if you live in Louisiana and can get it locally, you can make MUCH better tasso than you can buy. The recipe for tasso is here.

Pour the half & half into a large heavy skillet over medium heat. Stir the cream sauce and as it comes to a boil, add the tasso, salt, peppers and herbs, turn the heat down, and simmer for 8-10 minutes. The cream sauce should be fairly thick.

While you are doing this, start cooking the pasta. When the sauce has thickened, stir in the shrimp (or crawfish), green onions and parsley and cook until the shrimp turn pink, about 3-4 minutes. Drain the pasta and divide among bowls. Ladle the sauce over the pasta and toss; serve with freshly grated Parmesan cheese. Serves 4-6.

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