Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted.
Course American
Cuisine Main
Keyword crispy, ham, shrimp
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 794kcal
Author Mike
Ingredients
For the shrimp
1 ½poundsshrimplarge, shelled, deveined
kosher saltfreshly ground pepper and all-purpose flour
Place the shrimp into a large bowl. Sprinkle generously with salt and pepper.
Start adding flour. Toss the shrimp. Keep adding flour a little at a time until the shrimp no longer stick together.
Pour enough oil into a large skillet to lightly coat the bottom. Heat over medium-high heat.
Add the shrimp. Arrange in the skillet without overlapping. If you have to, work in batches.
Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.
For the Tasso sauce
Melt the butter in a large sauce pan over medium-high heat.
Add the Tasso. Saute until the Tasso starts to brown.
Stir in the flour and continue stirring for two minutes.
Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
Stir in the creme fraiche.
For the pasta
Cook according to package instructions.
Bringing it all together
After draining the pasta, return it to the pot you cooked it in.
Add in the Tasso cream sauce and toss to coat.
Serve pasta on plates, topped with the crispy shrimp and garnished with parsley.