Shrimp and Tasso Pasta

This recipe is one of my family's all-time favorites! You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the sauce its wonderful smoky flavor. You can substitute smoked ham for the tasso but the smoky flavor may not be as intense.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 860 Calories

Ingredients

• ¼ cup chopped green onions
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cups heavy cream
• 1 tablespoon chopped fresh basil
• ¾ cup chopped onion
• ½ cup chopped green bell pepper
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh thyme
• ¼ cup chopped celery
• 1 pound peeled crawfish tails
• ½ (16 ounce) package uncooked rotini pasta
• 1 cup tasso ham, cut into matchsticks
• 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
• ¼ teaspoon hot sauce (such as Tabasco®)

Recipe Instructions

Step 1

Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Step 2

Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.

Step 3

Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.