Shrimp and Tasso Pasta
Description
This shrimp and tasso pasta features spicy, smoky ham and crayfish tails for a tasty, Cajun-inspired dish perfect for a weeknight seafood dinner.
Ingredients
•
1/2 (16 ounce) package uncooked rotini pasta
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1 tablespoon olive oil
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1 cup tasso ham, cut into matchsticks
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2 tablespoons minced garlic
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3/4 cup chopped onion
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1/2 cup chopped green bell pepper
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1/4 cup chopped green onions
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1/4 cup chopped celery
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1 tablespoon chopped fresh basil
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1 tablespoon chopped fresh thyme
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1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
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1/4 teaspoon hot sauce (such as Tabasco®)
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2 cups heavy cream
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1/2 cup grated Parmesan cheese
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1 pound peeled crawfish tails
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1/4 cup chopped fresh parsley
Directions
1
Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2
Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
3
Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
4
Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.