Shrimp and Tasso Pasta

Ingredients

• ½ lb tasso, diced
• 1 lb shrimp, peeled and deveined
• 1 pint heavy cream
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• ½ tsp basil
• ½ tsp thyme
• 1 lb spaghetti
• ½ C green onions, chopped
• ½ C parsley, chopped

Directions

1. Make Cream Sauce: Pour cream into a large, heavy skillet over medium heat. Stir when the cream begins to rise to prevent boiling over.
2. Season & Simmer: When the cream comes to a boil, add tasso, salt, peppers, and herbs. Reduce heat and simmer 8-10 minutes, until the sauce is fairly thick. (Sauce can be made ahead to this point.)
3. Cook Pasta: Prepare spaghetti according to package directions, drain, and divide among serving bowls.
4. Finish Sauce: Return sauce to a gentle simmer. Add shrimp, green onions, and parsley; cook 3-4 minutes, until shrimp turn pink.
5. Serve: Ladle sauce over pasta, toss gently, and finish with freshly grated Parmesan cheese.

Chef's Notes

• You can substitute 1 lb crawfish tails, 1 lb scallops, or 2 dz fresh shucked oysters for the shrimp in this recipe.
• If you can't get tasso, you can substitute a cured smoked ham.

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