Shrimp and Tasso Pasta: A Louisiana Love Affair

I still remember the first time I tasted Shrimp and Tasso Pasta. It was at a tiny, unassuming restaurant tucked away in a New Orleans side street, the kind of place where the aroma of garlic and spices hung heavy in the air. The dish arrived, a steaming bowl of creamy, decadent goodness, and one bite transported me. The rich, smoky flavor of the tasso ham mingling with the sweetness of the shrimp, all coated in a perfectly seasoned sauce…it was an explosion of Louisiana flavor that I knew I had to recreate. Since then, this dish has become a staple in my kitchen, a comforting reminder of that unforgettable culinary experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 16 ounces bow tie pasta
• ¾ cup butter
• 4 garlic cloves, minced
• 1 cup diced tasso (if Tasso is not available, use heavily smoked ham)
• 1 cup sliced green onion
• 2 cups sliced mushrooms
• 1 medium bell pepper, minced
• 1 small onion, minced
• 3 tablespoons flour
• 2 – 2 ½ cups heavy whipping cream
• 1 teaspoon thyme
• 1 teaspoon basil
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon ground black pepper
• ¼ teaspoon white pepper
• 1 teaspoon salt, to taste
• 2 lbs peeled and deveined shrimp
• ½ cup grated parmesan cheese

Equipment Needed

• Large pot
• Large skillet or Dutch oven
• Wooden spoon or spatula
• Colander

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente. Drain the pasta in a colander and set aside.
2. While the pasta is cooking, melt the butter in a large skillet or Dutch oven over low to medium heat. Be careful not to burn the butter.
3. Add the minced garlic to the melted butter and sauté until tender and fragrant, about 1-2 minutes. Watch closely, as garlic can burn quickly.
4. Increase the heat to medium. Add the mushrooms, green onions, minced bell pepper, and minced onion to the skillet. Sauté until the vegetables are soft and slightly translucent, about 5-7 minutes. Stir occasionally to ensure even cooking.
5. Add the diced tasso to the vegetable mixture. Sauté for another 5 minutes, allowing the smoky flavor of the tasso to infuse the vegetables.
6. Sprinkle the flour over the tasso and vegetable mixture. Stir constantly to incorporate the flour and sauté for 5 minutes. This creates a roux that will help thicken the sauce.
7. Gradually stir in 2 cups of heavy whipping cream, whisking constantly to prevent lumps from forming. Ensure the flour is fully incorporated into the cream.
8. Add the thyme, basil, ground cayenne pepper, ground black pepper, white pepper, and salt. Stir to combine the seasonings.
9. Bring the sauce to a simmer, stirring constantly, for 1 minute, or until the sauce is smooth and thickened. Reduce the heat to low.
10. Add the peeled and deveined shrimp to the sauce. If the sauce seems too thick, add the remaining ½ cup of heavy whipping cream.
11. Cook the shrimp for about 5 minutes, or until they are pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery.
12. Add the grated parmesan cheese to the sauce. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
13. Pour the sauce over the cooked bow tie pasta, tossing gently to coat the pasta evenly.
14. Serve immediately and enjoy!

Expert Tips & Tricks

• For a richer flavor, use unsalted butter and adjust the salt accordingly.
• If you can’t find tasso, andouille sausage can be used as a substitute, though the flavor will be slightly different. Adjust the amount of salt accordingly, as andouille can be quite salty.
• To prevent the sauce from being too thick, make sure to cook the flour completely in step 6. A properly cooked roux is essential for a smooth sauce.
• Don’t overcook the shrimp! Overcooked shrimp are rubbery and tough. Cook them just until they turn pink and opaque.
• If you want to make this dish ahead of time, prepare the sauce and cook the pasta separately. Store them in the refrigerator until ready to serve. When ready to serve, reheat the sauce and cook the shrimp. Toss with the cooked pasta and serve immediately.

Serving & Storage Suggestions

Serve Shrimp and Tasso Pasta hot, garnished with a sprinkle of fresh parsley or a pinch of red pepper flakes for an extra kick. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk if needed to thin the sauce. Freezing is not recommended, as the sauce may separate and the pasta may become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	55g	71%
Saturated Fat	35g	175%
Cholesterol	400mg	133%
Sodium	800mg	33%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	4g	8%
Protein	45g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Kick: Increase the amount of cayenne pepper for a more intense heat. You can also add a dash of hot sauce to the sauce.
• Vegetarian Option: Replace the tasso with smoked tofu or tempeh for a vegetarian-friendly version. You can also add additional vegetables, such as zucchini or eggplant.
• Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make this dish gluten-free.
• Lighter Version: Use light cream instead of heavy cream to reduce the fat content.
• Seafood Medley: Add other types of seafood, such as crabmeat or scallops, to the shrimp for a more luxurious dish.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp?
A: Yes, you can use pre-cooked shrimp, but be careful not to overcook them. Add them to the sauce just before serving and heat through.

Q: What if I don’t have heavy whipping cream?
A: You can substitute half-and-half or whole milk, but the sauce will not be as thick or rich. You may need to add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add your favorite vegetables, such as spinach, kale, or sun-dried tomatoes.

Q: How do I prevent the pasta from sticking together?
A: Be sure to cook the pasta al dente and toss it with a little olive oil after draining. This will help prevent it from sticking.

Q: Can I use a different type of cheese?
A: Yes, you can substitute another hard cheese, such as Pecorino Romano or Asiago, for the parmesan cheese.

Final Thoughts

Shrimp and Tasso Pasta is more than just a meal; it’s an experience, a taste of Louisiana’s rich culinary heritage. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to suit your taste. And most importantly, don’t be afraid to share your creations with friends and family. Let me know what you think – and laissez les bon temps rouler! (Let the good times roll!)