Shrimp and Tasso Pasta
Indulge in the ultimate comfort food with this Shrimp and Tasso Pasta, a rich, creamy dish bursting with bold flavors from the vibrant combination of Cajun-seasoned shrimp and smoky tasso ham. Perfectly cooked fettuccine is swirled in a decadently smooth sauce, made with heavy cream, cream cheese, and parmesan, elevated by fragrant garlic and a hint of paprika. This easy-to-follow recipe comes together in just 40 minutes, making it an ideal choice for weeknight dinners or entertaining guests. Top it off with fresh parsley and a sprinkle of red pepper flakes for a touch of heat, and you’ll have a restaurant-quality meal that’s irresistibly satisfying. Perfect for fans of Cajun cuisine, this pasta is a flavorful twist on classic creamy pasta dishes.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup tasso ham, diced
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon cajun seasoning
- 1 teaspoon paprika
- 1.5 cups heavy cream
- 2 ounces cream cheese, softened
- 1 cup parmesan cheese, grated
- 2 tablespoons parsley, chopped (plus more for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the diced tasso ham and cook, stirring occasionally, for 3-4 minutes, until lightly browned.
Add the chopped onion and cook for another 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Season the shrimp with cajun seasoning, paprika, salt, and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside, leaving the tasso ham mixture in the skillet.
Reduce the heat to medium-low and pour the heavy cream into the skillet. Stir in the cream cheese until fully melted and combined, then add the parmesan cheese. Stir well to create a smooth, creamy sauce.
If the sauce is too thick, add the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
Return the cooked shrimp to the skillet and toss them in the sauce. Add the chopped parsley and red pepper flakes (if using). Stir to combine.
Add the cooked fettuccine pasta to the skillet and toss well to coat the pasta in the sauce. Adjust seasoning with additional salt and black pepper if needed.
Serve immediately, garnished with more chopped parsley and freshly grated parmesan cheese if desired.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 555 mg | 12% | |
*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.
