Shrimp In Tasso/Andouille Cream Sauce over Pasta

I am spending this rainy Saturday morning in my hotel room at the Isle Casino in Biloxi, MS.  From my window I can see a shrimp boat selling shrimp to customers dockside.  That’s about as fresh as you can get.  I hope one is there tomorrow when I check out.  The sight made me think of one my favorite shrimp recipes.

Ingredients

• I package of pasta – angle hair, bowtie or thin spaghetti
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 1/2 pound of tasso diced
• 1 pound Andouille sliced.
• 2 tablespoons Cajun Seasoning (Tony’s) or my creole seasoning
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream (or half n half)
• 1/2 teaspoon freshly ground black pepper
• 1 cup diced roasted tomatoes
• 1  roasted red pepper julienned and chopped 1 – 2 “ long
• 1 1/2 cup shrimp stock (sub clam juice)
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil leaves
• 1 cup white wine

Directions

Set a large pot of water including one cup of shrimp stock to a boil and add the salt. Place the pasta in the pot and stir (to keep from sticking together) until the water returns to a boil. Cook until tender, reserve 1/2 cup pasta water.

While the pasta cooks, heat a 12-inch sauté pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp just enough to brown on both sides, about 2 minutes, you want them almost done.  Remove from the pan and set aside. I do this with most of my shrimp dishes.  The shrimp flavor remains in the glaze from the sear, but you avoid overcooking the shrimp.

Add the tasso and andouille cook until browned.

Add the onions to the pan and sauté until the onions become clear and lightly caramelized. Add the garlic to the pan Slowly add the wine to deglaze the pot. Add the cream, remaining seasoning, salt and pepper to the pan and bring to a slight boil. Add the tomatoes and red pepper.  Cook the sauce until the cream is reduced by half.

Return the shrimp to the pan, and add pasta and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add cheese, parsley and basil and toss to blend. Serve immediately.