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Shrimp and Tasso Pasta

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Shrimp and Tasso Pasta

Shrimp and Tasso Pasta

Shrimp and Tasso Past From preparation to the plate, this recipe takes approximately 45 minutes. If you have rotini pasta, cajun seasoning blend, onion, and a few other ingredients on hand, you can make it.

Instructions

1
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.
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PastaPasta
WaterWater
Equipment you will use
PotPot
2
Drain well in a colander set in the sink.
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ColanderColander
3
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.
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Green PepperGreen Pepper
Green OnionsGreen Onions
Olive OilOlive Oil
CeleryCelery
GarlicGarlic
OnionOnion
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Sauce PanSauce Pan
4
Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
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Cajun SeasoningCajun Seasoning
Hot SauceHot Sauce
BasilBasil
ThymeThyme
5
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.
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ParmesanParmesan
CreamCream
SauceSauce
6
Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta.
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Crawfish TailsCrawfish Tails
RotiniRotini
ShrimpShrimp
7
Sprinkle with parsley to serve.
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ParsleyParsley

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.
Aubert Lauren Vineyard Chardonnay
Aubert Lauren Vineyard Chardonnay
The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.
DifficultyHard
Ready In45 m.
Servings4
Health Score34
Dish TypesLunchMain CourseMain DishDinner
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