Copycat Shrimp and Tasso Pasta
Indulge in the bold and hearty flavors of this Copycat Shrimp and Tasso Pasta, a restaurant-inspired dish that brings the Cajun spirit straight to your kitchen! Succulent, Cajun-seasoned shrimp and smoky, diced tasso ham are paired with perfectly al dente fettuccine, then tossed in a rich, creamy Parmesan sauce infused with the warmth of smoked paprika, thyme, and garlic. This easy yet impressive recipe comes together in just 40 minutes, making it perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and brightness to balance the decadence. It's a flavorful fusion of vibrant Creole spices and creamy textures that will make every bite unforgettable!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 oz tasso ham, diced
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup chicken or seafood stock
- 0.5 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.
Season the shrimp with 1/2 tablespoon of Cajun seasoning, then add them to the skillet. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In the same skillet, add diced tasso ham and cook for 2-3 minutes until lightly browned. Remove and set aside with the shrimp.
Reduce the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet, then add the chopped onion and diced green bell pepper. Sauté for 5 minutes or until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the remaining Cajun seasoning, smoked paprika, and thyme. Cook for 30 seconds to bloom the spices.
Pour in the chicken or seafood stock and scrape up any browned bits from the skillet. Let it simmer for 2-3 minutes.
Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes until it starts to thicken.
Stir in the grated Parmesan cheese until melted and incorporated into the sauce. If needed, adjust the sauce consistency with reserved pasta water.
Return the cooked shrimp and tasso ham to the skillet, along with the cooked fettuccine. Toss until everything is evenly coated in the sauce.
Season the dish with salt and black pepper to taste.
Garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
