Shrimp and Tasso Pasta recipe
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Ingredients
- ½ (16 ounce) package uncooked rotini pasta 1 tablespoon olive oil 1 cup tasso ham, cut into matchsticks 2 tablespoons minced garlic ¾ cup chopped onion ½ cup chopped green bell pepper ¼ cup chopped green onions ¼ cup chopped celery 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®) ¼ teaspoon hot sauce (such as Tabasco®) 2 cups heavy cream ½ cup grated Parmesan cheese 1 pound peeled crawfish tails ¼ cup chopped fresh parsley
Nutrition Info
- 860.2 caloriescarbohydrate: 53.3 gcholesterol: 311.5 mgfat: 54.5 gfiber: 3.4 gprotein: 39.6 gsaturatedFat: 30.7 gservingSize: -sodium: 1177.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Tasso Pasta
Directions
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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.
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.
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.