shrimp and tasso pasta

Ingredients

• Servings: 4
• 1/2 (16 ounce) package uncooked rotini pasta
• 1 tablespoon olive oil
• 1 cup tasso ham, cut into matchsticks
• 2 tablespoons minced garlic
• 3/4 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon seasoning blend (such as tony chachere's®)
• 1/4 teaspoon hot sauce (such as tabasco®)
• 2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 pound peeled crawfish tails
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly-salted water to a rolling boil. stir the rotini into the boiling water. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• meanwhile, heat the olive oil in a large saucepan over medium heat. stir in the tasso, and cook until golden brown, about 5 minutes. stir in the garlic, onion, green pepper, green onion, and celery. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the basil, thyme, seasoning, and hot sauce; cook 1 minute.
• pour in the cream, and bring to a simmer over medium-high heat. reduce heat to medium-low and stir in the parmesan cheese. cook and stir until the sauce begins to thicken slightly, about 3 minutes. add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. sprinkle with parsley to serve.