Ingredients
4
4 servings
- •0.5 (16 ounce) package uncooked rotini pasta
- •1 tablespoon olive oil
- •1 cup tasso ham, cut into matchsticks
- •2 tablespoons minced garlic
- •0.75 cup chopped onion
- •0.5 cup chopped green bell pepper
- •0.25 cup chopped green onions
- •0.25 cup chopped celery
- •1 tablespoon chopped fresh basil
- •1 tablespoon chopped fresh thyme
- •1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
- •0.25 teaspoon hot sauce (such as Tabasco®)
- •2 cups heavy cream
- •0.5 cup grated Parmesan cheese
- •1 pound peeled crawfish tails
- •0.25 cup chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
- Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
- Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.
Nutritional Facts
Per 4 servings
- Calories: 860
- Carbohydrate: 53g
- Fat: 55g
- Fiber: 3g
- Protein: 40g
- Sugar: 4g
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