Shrimp, Tasso Ham and Artichoke With Creole Lemon Butter: A Taste of Louisiana in Minutes

There’s something magical about the combination of seafood and spice, isn’t there? I remember my first trip to New Orleans, the air thick with the scent of simmering seafood and the sounds of jazz spilling from every doorway. It was there, in a tiny, unassuming restaurant tucked away in the French Quarter, that I first experienced the vibrant flavors of Creole cuisine. This recipe for Shrimp, Tasso Ham, and Artichoke with Creole Lemon Butter is my attempt to capture that memory, a quick and easy dish that brings the spirit of Louisiana to my kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 ounces tasso ham, diced
• 3 ounces artichoke hearts, chopped
• 1 ounce red pepper, diced
• 1 ounce mushroom, sliced
• 2 ounces onions, diced
• 1 ounce garlic, minced
• 1 tablespoon scallion, chopped
• 1 tablespoon parsley, chopped
• Juice of 2 lemons
• 1 ounce flour
• 4 ounces chicken stock
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 2 ounces unsalted butter, cubed
• 1 lb angel hair pasta, cooked and warm
• 4 ounces white wine
• Old Bay Seasoning (or your favorite seafood seasoning)

Equipment Needed

• Large skillet or sauté pan
• Chef’s knife
• Cutting board
• Lemon juicer (optional)
• Whisk

Instructions

1. Begin by preparing your ingredients. Make sure the shrimp is peeled, deveined, and patted dry. Dice the tasso ham, red pepper, and onions. Slice the mushrooms and chop the artichoke hearts, scallions, and parsley. Mince the garlic. Juice the lemons.
2. Heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the shrimp, tasso ham, red pepper, mushrooms, onions, garlic, and scallions.
3. Sauté the mixture for about 2 minutes, stirring frequently, until the shrimp begins to turn pink. Avoid overcrowding the pan; sauté in batches if necessary.
4. Deglaze the pan with the white wine. Pour the wine into the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 1 minute, reducing slightly.
5. Add the parsley, lemon juice, chicken stock, thyme, cayenne pepper, and Old Bay seasoning (or your preferred seafood seasoning) to the pan. Stir to combine.
6. Reduce the heat to low and allow the sauce to simmer for about 5 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
7. While gently simmering, begin incorporating the butter. Reduce the heat to the lowest setting. One cube at a time, whisk in the cold, cubed butter. Whisk constantly until each cube is fully melted and emulsified into the sauce before adding the next. This creates a rich and creamy lemon butter sauce. Do not allow the sauce to boil, as this can cause the butter to separate.
8. Once all the butter is incorporated and the sauce is smooth and creamy, remove the pan from the heat.
9. Serve the shrimp, tasso ham, and artichoke mixture immediately over warm angel hair pasta. Garnish with extra chopped parsley or scallions, if desired.

Expert Tips & Tricks

• Tasso ham is the key: While other cured meats can be substituted, tasso ham provides a distinctive smoky and spicy flavor that truly defines this dish. If you can find it, don’t skip it!
• Don’t overcook the shrimp: Overcooked shrimp becomes rubbery and tough. Cook just until they turn pink and opaque.
• Cold butter is essential for a smooth sauce: Using cold butter and whisking it in gradually at a low temperature is crucial for creating a stable and creamy lemon butter sauce.
• Adjust the spice level: If you’re sensitive to heat, reduce or omit the cayenne pepper. For a spicier dish, add a pinch more or include a dash of your favorite hot sauce.
• Make it ahead: The sauce can be made ahead of time and gently reheated. Be careful not to boil the sauce when reheating. Add the shrimp just before serving to prevent it from becoming overcooked.

Serving & Storage Suggestions

Serve the Shrimp, Tasso Ham, and Artichoke with Creole Lemon Butter immediately over warm angel hair pasta for the best flavor and texture. Garnish with a sprinkle of fresh parsley or chopped scallions for added visual appeal.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the mixture in a skillet over low heat, stirring occasionally. Avoid overheating, as this can cause the sauce to separate. You can also reheat individual portions in the microwave, but be careful not to overcook the shrimp. The sauce may be slightly less creamy after reheating, but the flavor will still be delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	742 kcal	N/A
Total Fat	135g	18%
Saturated Fat	8.1g	40%
Cholesterol	252.2mg	84%
Sodium	377.2mg	15%
Total Carbohydrate	101.3g	33%
Dietary Fiber	5.8g	23%
Sugars	4.8g	19%
Protein	41.9g	83%

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

Variations & Substitutions

• Pasta: While angel hair is traditional, you can use any pasta you prefer, such as linguine, fettuccine, or even gluten-free pasta.
• Seafood: Substitute the shrimp with scallops, crawfish, or a mix of seafood for a different flavor profile.
• Vegetables: Add other vegetables like bell peppers (different colors for visual appeal), zucchini, or spinach to boost the nutritional value.
• Spice level: Adjust the amount of cayenne pepper to your liking. You can also add a dash of hot sauce for extra heat.
• Creamy version: Add a splash of heavy cream or half-and-half to the sauce just before serving for an even richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw it completely before cooking and pat it dry to remove excess moisture.

Q: What can I use instead of Tasso ham?
A: While Tasso ham provides a unique flavor, you can substitute it with prosciutto, pancetta, bacon, or Virginia ham. However, keep in mind that the flavor will be different.

Q: Can I use artichokes marinated in oil?
A: It’s best to avoid artichokes marinated in oil, as they can make the sauce greasy. Use fresh, frozen, or canned artichoke hearts in brine instead.

Q: How do I prevent the lemon butter sauce from separating?
A: Keep the heat low and whisk the butter in gradually, one cube at a time, allowing each cube to fully emulsify into the sauce before adding the next. Avoid boiling the sauce.

Q: Can I make this recipe vegetarian?
A: To make this vegetarian, omit the shrimp and Tasso ham and add extra vegetables like mushrooms, bell peppers, and zucchini. You can also use a vegetarian ham substitute to mimic the flavor of the Tasso ham.

Final Thoughts

This Shrimp, Tasso Ham, and Artichoke with Creole Lemon Butter is more than just a quick and easy pasta dish. It’s a taste of Louisiana, a celebration of vibrant flavors, and a testament to the magic that happens when seafood meets spice. I encourage you to try this recipe and experience the flavors for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your creations with friends and family and spread the joy of good food! Bon appétit!