Creamy Shrimp and Tasso Pasta
Makes About 6 Servings
  • 12 ounces bow tie pasta
  • 1 tablespoon canola oil
  • ½ cup unsalted butter
  • 2 teaspoons Creole seasoning*
  • 1 cup chopped white onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 8 ounces tasso, cut into 1½-inch julienned strips
  • ¾ cup finely chopped green onion
  • 1 pound large fresh shrimp, peeled and deveined
  • 2 cups heavy whipping cream
  • Garnish: chopped fresh parsley
  1. Cook pasta according to package directions. Drain, and rinse. Place in a large bowl; add oil, tossing to coat. Set aside.
  2. In a large skillet, melt butter over medium heat. Add Creole seasoning; cook for 10 seconds. Add white onion, bell pepper, and celery; cook until softened, about 5 minutes. Add tasso and green onion; cook for 2 minutes. Add shrimp and cream. Bring to a boil; cook, stirring constantly, just until shrimp are pink and firm, about 3 minutes. Add to pasta; toss well to coat. Garnish with parsley, if desired. Serve immediately, or cover and refrigerate until ready to serve. To reheat, cook over medium-low heat until heated through.
*We used Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin at