||half & half|
||tasso cut into ½" dice
|⅛ tsp||white pepper
||fresh basil or ½ tsp
||fresh thyme or ½ tsp
||pasta (bow ties work
||sliced green onions
||peeled & deveined shrimp or crawfish or any combination of the two|
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 skillet with high sides 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 will thicken.
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 add it to the
skillet. Stir everything together well. Serve
with freshly grated Parmesan cheese. Serves 4-6.