Boudreaux’s Shrimp and Tasso Pasta

Today in Amarillo

Shrimp And Tasso Pasta

  • 1 pt. Heavy Cream
  • ½ lb. Tasso, diced ¼ in. cubes
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ tsp. Red Pepper (Cayenne)
  • ½ tsp. Dried Basil
  • ½ tsp. Dried Thyme
  • 1 lb. Dried Spaghetti
  • 1 lb. Peeled& Deveined Shrimp
  • ½ cup Chopped Green Onion
  • ½ cup Chopped Parsley
  • Parmesan cheese to taste (Optional)

Pour the cream in a large heavy skillet over medium heat. Stir the cream when it starts to rise to keep it from overflowing, when it comes to a boil immediately add the tasso, salt, black and red pepper, and the herbs. Simmer for 8 to 10 minutes until the cream sauce becomes thick. While the sauce simmers boil the pasta in water until al-dente, then drain. Stir into the sauce the shrimp, green onions, and parsley and simmer until the shrimp turn pink, about 3 to 4 minutes. Ladle the sauce over the pasta and toss serve with parmesan cheese and garlic bread.

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