||peeled & deveined shrimp or crawfish or
any combination of the two
||tasso cut into ½" dice
||half & half
|¼ tsp||cayenne pepper
|¼ tsp||white pepper
||fresh basil or ½ tsp dried basil
||fresh thyme or ½ tsp dried thyme
||pasta (bow ties work well)
||sliced green onions
If you can't get tasso, join the crowd. I can get it in Mobile at the local supermarket but it sucks. Even if you live in Louisiana and can get it locally, you can make MUCH better tasso than you can buy. The recipe for tasso is here.
Pour the half & half into a large heavy skillet over medium heat. Stir the cream sauce and as it comes to a boil, add the tasso, salt, peppers and herbs, turn the heat down, and simmer for 8-10 minutes. The cream sauce should be fairly thick.
are doing this, start cooking the pasta. When the sauce
has thickened, stir in the shrimp (or crawfish), green
onions and parsley and cook until the shrimp turn pink,
about 3-4 minutes. Drain the pasta and divide among bowls.
Ladle the sauce over the pasta and toss; serve with
freshly grated Parmesan cheese. Serves 4-6.