221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788
Fax: (504) 525-7809
221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788 Fax: (504) 525-7809
Shrimp & Tasso Pasta
| 1 pint heavy cream | 1/2 pound tasso or other smoked cured ham, such as Smithfield, diced |
| 3/4 teaspoon salt | 1/4 teaspoon ground black pepper |
| 1/4 teaspoon ground red pepper | 1/4 teaspoon ground white pepper |
| 1/2 cup chopped parsley | 2 teaspoons fresh thyme, or 1/2 teaspoon dried |
| 1 pound spaghetti | 1 pound medium shrimp |
| 1/2 cup chopped green onions | 2 teaspoons fresh basil, or 1/2 teaspoon dried |
Pour the cream into a large heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing; when it comes to a boil, add the tasso, salt, peppers, and herbs and let simmer for 8-10 minutes. You can prepare the sauce ahead to this point.
Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook just until al dente. Meanwhile, return the sauce to a simmer, stir in the shrimp, green onions and parsley and cook just until the shrimp are pink, 3-4 minutes. Drain the pasta and divide among bowls. Spoon the sauce over and serve with Parmesan cheese.
Serves 8-10 as an appetizer.
Recipes from our Kitchen:
Starters | Side Dishes | Soups & Gumbos | Meat & Poultry Dishes | Seafood Dishes | Sweets
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| © 2002, Alex Patout's Louisiana Restaurant |