Shrimp And Tasso Pasta
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tbsps
Garlic (minced)3 cup
Onion (chopped)1 cup
Green Onion (chopped)1 cup
Celery (chopped)1 tbsp
Basil (chopped fresh)1 tbsp
Thyme (chopped fresh)1 tsp
Hot Sauce2 cups
Heavy Cream1 cup
Grated Parmesan Cheese450 g
Crawfish (peeled tails)1 cup
Parsley (chopped fresh)Directions:
1
Bring a large pot of lightly-salted water to a rolling boil
2
Stir the rotini into the boiling water
3
Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes
4
Drain well in a colander set in the sink
5
Meanwhile, heat the olive oil in a large saucepan over medium heat
6
Stir in the tasso, and cook until golden brown, about 5 minutes
7
Stir in the garlic, onion, green pepper, green onion, and celery
8
Cook and stir until the onion has softened and turned translucent, about 5 minutes
9
Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute
10
Pour in the cream, and bring to a simmer over medium-high heat
11
Reduce heat to medium-low and stir in the Parmesan cheese
12
Cook and stir until the sauce begins to thicken slightly, about 3 minutes
13
Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta
14
Sprinkle with parsley to serve