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Shrimp and Tasso Pasta


  • 1 pound shrimp, peeled and deveined (Seasonally sub Crawfish)
  • 1/2 pound tasso (substitute your favorite sausage if you can't find tasso) cut in 1/4 inch dice
  • 1 pint heavy cream
  • 2 tablespoons NOLA Blends Cajun Garlic Infused Olive Oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 2 teaspoons fresh basil, or 1/2 teaspoon dried basil leaves
  • 2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
  • 1 pound pasta (your choice here), fresh if possible
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped


  1. Pour cream and NOLA Blends Cajun Infused Olive Oil into a large heavy skillet and place over medium heat.
  2. Stir the cream till it begins to rise to keep it from overflowing; when it comes to a boil, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes.
  3. The cream sauce should be fairly thick (You can prepare the sauce ahead to this point.)
  4. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente.
  5. Meanwhile, return the sauce to a simmer, stir in the shrimp (or crawfish), green onions and parsley and cook until the shrimp turn pink (or until the oysters curl around the edges), about 3-4 minutes.
  6. Drain the pasta and divide among bowls. Ladle the sauce over and toss; serve with freshly grated Parmesan cheese. Serves 4-6.


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