Vermilion Bay Sweet Shrimp and Tasso Pasta

Main Course

Recipe courtesy of Chef Colt Patin, Chef Instructor Louisiana Culinary Institute

Serves 4 to 6

  • 1 cup heavy cream
  • 1/2 pound Tasso, cut into bite-sized pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh basil or 1/2 teaspoon dried basil
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
  • Olive oil, as needed
  • 6 cups of cooked penne pasta
  • 1/2 cup green onion, chopped
  • 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

Shrimp and Tasso Pasta

Click image to enlarge


Pour the cream into a heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing. When it comes to a boil, add the Tasso, salt, peppers, basil, and thyme and let simmer for 8-10 minutes. (You can prepare the sauce ahead of time to this point if you’d like; heat through before using.)

Meanwhile, sauté the shrimp over medium heat with a little olive oil, then add green onion and parsley. Cook until the shrimp turn pink, usually about 3 to 4 minutes. Toss lightly with sauce and cooked penne pasta.

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