Online Recipe Book

Shrimp and Tasso Pasta

2 servings
Prep info
10 min prep + 25 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
Mains - Misc
Cajun 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.