Shrimp and Tasso Pasta
- 200 g pasta (rotini recommended)
- 1/2 T oil
- 50 g tasso (cut into matchsticks)
- 1 T minced garlic
- 1/2 c chopped onion
- 1/4 c chopped green bell pepper
- 2 T chopped green onion
- 2 T chopped celery
- 1/2 T chopped basil (fresh)
- 1/2 T chopped thyme (fresh)
- 1/2 T Cajun seasoning (to taste)
- 1/4 t hot sauce (to taste)
- 1 c whipping cream
- 1/4 c grated parmesan cheese
- 1/2 lb peeled shrimp (and/or crawfish tails)
- 2 T chopped parsley (to garnish)
Bring a large pot of lightly-salted water to a rolling boil. Stir the pasta 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 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.
SJ Note 19 April 2010: This was very good! It came together quickly, too, once the prep work was done, and that's always a plus.