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Shrimp and Tasso Pasta

by on February 21, 2012 in Main Courses, Pasta February 21, 2012 Main CoursesPasta
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

When my beloved and I lived in MD, there was a restaurant called Copeland’s that made this recipe, and bless the internet, I found a copycat. But try finding Tasso ham (a Creole ham that is seasoned and smoked) in Pittsburgh. Luckily, Whole Foods carries it during Mardi Gras. So Happy Fat Tuesday everybody!

Ingredients

  • 1 box (12 Oz. Size) Bowtie Pasta (I Used Penne Because I Didnt Have Bowtie And It Worked Quite Well)
  • 4 Tablespoons Butter
  • 1 pound Tasso Ham, Julienned
  • 1 pound Shrimp, Peeled And Deveined
  • 1 jar (15 Oz. Size) Alfredo Sauce (Any Type You Like)
  • 1 cup Heavy Cream
  • 4 Tablespoons Green Onion, Chopped
  • 4 Tablespoons Parmesan Cheese, Grated

Preparation

Cook pasta in boiling water to your taste. Drain and keep warm.

Melt butter in a skillet over medium-high heat. Add tasso and sauté to render fat. Add shrimp and cook until pink, about a minute, taking care not to burn the butter.

Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.

Pour sauce over pasta. Top with green onion and cheese. Serve and enjoy!

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2 Reviews

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catie27 on 2.18.2013

While I can’t attest to the “Copeland’s” authenticity issue, I can say that this recipe was a success for a few reasons: 1) easy. 2) quick. 3) used up the pork tasso I had been given as a gift and had no idea what to do with. I did end up making my own alfredo (with a TK recipe) and using about 1 T. olive oil to brown the tasso and shrimp. With all the butter in the alfredo sauce, I couldn’t justify any more! I also threw in a bit of “Slap Ya Mama” cajun seasoning, which added a bit more kick. Very tasty! Thanks for a great recipe!

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AndrewsMommy on 9.23.2012

I grew up where the original Copeland’s started. I’ve also eaten shrimp and tasso pasta from there at least 20 times in my life. I’m not by any means saying this dish was bad…it just wasn’t “Copeland’s”. Which is why I only rated it a three. It was almost if it was missing something…just not sure what that “something” was.

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