Shrimp and Tasso Pasta

Name: Shrimp and Tasso Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: cajun
Ingredients: 400 g linguine; 1 tbsp salt (for pasta water); 500 g shrimp (large, peeled and deveined); 150 g tasso ham (diced into small cubes); 2 tbsp olive oil; 1 pcs onion (medium, finely diced); 1 pcs bell pepper (medium, red, finely diced); 2 pcs celery (stalks, finely diced); 4 pcs garlic (cloves, minced); 1 cup heavy cream; 0.5 cup parmesan cheese (freshly grated); 2 tsp cajun seasoning; 1 pinch smoked paprika; 1 pinch black pepper (freshly cracked); 2 tbsp parsley (chopped, for garnish); 2 pcs green onion (thinly sliced, for garnish); 4 l water (for boiling pasta); 1 tbsp lemon juice (freshly squeezed)

RATING

4.5/5(137)

TASTE SCORE

8/10

A bold, smoky Creole pasta loaded with plump shrimp and spicy tasso ham in a creamy sauce. The tasso renders its punchy, peppery fat into the pan, building layers of flavor that coat every strand of linguine. Ready in 30 minutes, it's a Louisiana-inspired weeknight showstopper.

PREP

15m

COOK

20m

SERVES

1 CUP

871 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the ingredients.
Dice the tasso into small cubes. Finely dice the onion, bell pepper, and celery. Mince the garlic. Peel and devein the shrimp if needed, then pat them dry with paper towels.
boil · ~10 min
Boil the pasta.
Bring a large pot of water to a rolling boil. Add salt and cook the linguine 1 minute less than package directions for al dente. Reserve 1 cup of pasta water before draining.
TIPReserving pasta water is crucial — the starchy water helps emulsify the sauce.
saute · ~5 min
Render the tasso.
Heat olive oil in a large skillet over medium heat. Add the diced tasso and cook, stirring occasionally, until the fat renders and the edges crisp up, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
saute · ~7 min
Build the aromatic base.
1.Add the diced onion, bell pepper, and celery to the tasso fat and sauté until softened (5-6 min).
2.Stir in the minced garlic and cook until fragrant (1 min).
3.Add the cajun seasoning and smoked paprika, stirring constantly for 30 seconds to bloom the spices.
TIPDon't burn the garlic — keep it moving and watch for the golden color.
saute · ~4 min
Sear the shrimp.
Push the vegetables to one side of the skillet. Add the shrimp in a single layer and cook until pink on the first side (2 minutes), then flip and cook until just opaque throughout (1-2 minutes more).
TIPWork in batches if your skillet is crowded — overcrowding steams the shrimp instead of searing them.
simmer · ~3 min
Build the creamy sauce.
Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in half of the parmesan cheese and the pinch of salt. Let the sauce bubble gently and thicken for 2-3 minutes, scraping up any browned bits from the bottom.
assemble · ~2 min
Toss pasta with the sauce.
Add the drained linguine, crispy tasso, and a splash of the reserved pasta water to the skillet. Toss everything together with tongs until the pasta is well coated and glossy. Add more pasta water a tablespoon at a time if the sauce feels tight.
garnish
Finish and serve.
Remove from heat. Sprinkle with the remaining parmesan, cracked black pepper, lemon juice, parsley, and sliced green onions. Toss once more and serve immediately.
TIPServe right away — cream sauces tighten as they cool.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp completely dry before searing to ensure a good crust, not steamed flesh.
2
Reserve 1 cup of pasta water before draining — its starch helps emulsify the creamy sauce.
3
Render the tasso until edges are crisp, then remove it; the rendered fat is your flavor base.
4
Bloom the Cajun seasoning and smoked paprika in the hot fat for 30 seconds to deepen their flavor.
5
Toss the cooked linguine directly into the sauce skillet, not the other way around, for better coating.
6
Add the lemon juice just before serving — its acidity cuts through the richness without curdling the cream.

RECIPE VARIATIONS

Adapt it for your goals.

lower fat light cream

Lower-fat light cream

Swap half-and-half or evaporated milk for heavy cream and reduce parmesan by half; still creamy but lighter in calories, for a weeknight-friendly version.

smoked chicken & andouille

Smoked chicken & andouille

Replace shrimp with diced smoked chicken and add sliced andouille sausage alongside the tasso for a heartier, fully smoked-meat pasta.

gluten free

Gluten-free

Use gluten-free linguine or spaghetti; the sauce is naturally gluten-free, so this swap makes the dish accessible for gluten-sensitive eaters.

seafood medley

Seafood medley

Add scallops or crawfish tails with the shrimp for a Gulf-inspired seafood pasta — just sear scallops separately to avoid overcrowding.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Shrimp and tasso ham provide a double hit of lean animal protein, supporting muscle repair and satiety.

✓

Rich in Vitamins from The Holy Trinity

Onion, bell pepper, and celery deliver vitamins C, A, and K along with antioxidants, all in a single aromatic base.

✓

Calcium from Parmesan

Freshly grated Parmesan adds a dose of calcium and protein without needing a large volume of cheese.

QUESTIONS?

Frequently asked questions

Yes, but long strands like linguine, fettuccine, or spaghetti hold the creamy sauce best. Short shapes like penne work too, but reduce the pasta water reserve slightly.

PAIRS WELL WITH