Shrimp and Tasso Pasta with Side Salad

Instructions

1. 1

   Cook the pasta: Bring 4 quarts of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the penne and cook according to package directions until al dente, about 9-11 minutes. Just before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   Sauté aromatics: While the pasta cooks, melt the butter in a large, deep skillet or Dutch oven over medium-high heat. Add the diced tasso ham and cook for 3-4 minutes, stirring occasionally, until it begins to crisp. Add the diced onion, bell pepper, and celery (the Cajun holy trinity). Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

3. 3

   Cook the shrimp: Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook, stirring frequently, for 2-3 minutes, just until the shrimp turn pink and opaque. Do not overcook. Immediately remove the shrimp from the skillet and set them aside on a plate.

4. 4

   Build the sauce: Pour the chicken broth into the hot skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Let it simmer for 1 minute. Reduce the heat to medium-low and pour in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.

5. 5

   Finish and combine: Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until it's completely melted and the sauce is smooth. Season with black pepper and taste for salt, adding more if needed. Return the cooked shrimp and drained pasta to the skillet. Toss everything together until well-coated. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

6. 6

   Serve: Garnish with fresh parsley and serve immediately.