Restaurant Recipes

Copeland's of New Orleans Shrimp and Tasso Pasta

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Yield: 1 serving


  • 2 tablespoons butter
  • 1/4 cup julienned tasso (seasoned, smoked pork)
  • 3 ounces peeled shrimp
  • 1/2 cup store-bought Alfredo sauce
  • 1/4 cup heavy cream
  • 2 cups cooked bowtie pasta (keep warm)
  • 1 tablespoon chopped green onion
  • 1 tablespoon freshly grated Parmesan cheese


  1. Melt butter in a skillet. Add tasso and sauté to render fat.
  2. Add shrimp and cook until pink and curled, taking care not to burn the butter.
  3. Add Alfredo sauce and stir to incorporate.
  4. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
  5. Pour heated pasta in a serving bowl.
  6. Pour sauce over pasta.
  7. Top with green onion and cheese.


Per serving: 1,015 calories, 55g fat, 191mg cholesterol, 41g protein, 89g carbo, 4 g fiber, 1,274 mg sodium, 48 percent calories from fat


Arizona Republic - April 10, 2002

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