Bucatini Alfredo with Shrimp & Tasso Dust

2019-05-02
  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Creamy alfredo highlighted with smoky pork and caramelized shrimp with a touch of whimsy from the tasso dust.

Instructions

Step 1

Bring the water to a full boil in a large pot.

Step 2

Stir in the salt and add the pasta.

Step 3

Stir to prevent sticking, then boil for 7-8 minutes.

Step 4

Drain well and hold warm.

Step 5

Bring the Cream to a simmer in a pot.

Step 6

Whisk in the cheese, salt, and cracked pepper. Simmer and continue to stir until the cheese is melted completely.

Step 7

Add the pasta to the sauce and toss to coat. Add some of the pasta water to adjust desired consistency.

Step 8

Heat the reserved tasso oil in a skillet until shimmering.

Step 9

Toss the shrimp with the creole seasoning then add to the tasso oil.

Step 10

Cook for 3-4 minutes until pink and curled with a little caramelization around the edges.

Step 11

Divide the pasta and shrimp among serving bowls.

Step 12

Generously sprinkle the tasso dust over the pasta, drizzle the chive oil on and around the pasta, and garnish with the green onion slivers and parmesan crisps.

Step 13

For the tasso dust and oil:

Step 14

Process the tasso in a food processor until a fine crumb is achieved.

Step 15

Place the tasso crumble and oil in a small pot.

Step 16

Place over very low heat and allow the tasso to slowly render its fat for 15-20 minutes, stirring occasionally.

Step 17

Once the oil starts to foam, drain the tasso in a fine mesh strainer. Reserve the oil.

Step 18

Transfer the tasso to a tray lined with paper towels and blot dry.

Step 19

For the chive oil:

Step 20

Bring a pot of water to a boil and have an ice bath ready.

Step 21

Cut the chives into 1” pieces.

Step 22

Dip the chives in the boiling water for 10 seconds or until bright vibrant green.

Step 23

Quickly transfer to the ice bath to cool.

Step 24

Blot the chives with paper towels until dry.

Step 25

Process the chives with the oil in a blender for 4 minutes until a smooth oil is achieved.

Step 26

Pass through a fine mesh strainer and allow to settle.

Step 27

For the parmesan crisps:

Step 28

Preheat an oven to 350 degrees.

Step 29

Line a sheet tray with a non-stick mat.

Step 30

Grate the cheese into 6 piles directly on the mat.

Step 31

Bake for 5-7 minutes or until the cheese is melted and light brown.

Step 32

Remove from the oven and allow to rest for 1 minute, then remove from the tray with a spatula to a clean pan.

Ingredients

  • 3 pkgs Barilla® Bucatini
  • Ingredients for the alfredo:
  • 6 cups heavy whipping cream
  • ¾ lb grated parmigiano reggiano cheese
  • 6 tbsp salted butter
  • coarse fresh cracked pepper to taste
  • sea salt to taste
  • 3 lb 21/25 shrimp, peeled and deveined
  • 2 tbsp creole or Italian seasoning blend
  • 6 fl oz reserved tasso oil
  • tasso dust to taste
  • chive oil to taste
  • 6 tbsp green onion slivers
  • 18 ea parmesan crisps
  • Ingredients for the tasso dust:
  • 1 ½ lb smoked pork tasso
  • 1 ½ cup canola oil
  • Ingredients for the chive oil:
  • 6 oz (W) fresh chives or green onion tips
  • 2 ¼ cup canola or light olive oil
  • Ingredients for the parmesan crisps:
  • 1 ½ cup parmigiano reggiano, freshly grated

Chef Notes: We have had Shrimp and Tasso Pasta on our menus for decades. It is a fan favorite but has been heavy with lots of butter, cream, cheese, and smokey tasso. This is an updated version of that dish utilizing oils in place of compound butters and taking advantage of as much of the smokey tasso as possible while not feeling so weighted down.

Recipe Type:
Chef Recommended Cuts
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 272g
Servings Per Container 8

Amount Per Serving
Calories 1020
Calories from Fat 720
% Daily Value*
Total Fat 80gg
123%
Saturated Fat 26gg
130%
Trans Fat 1.5gg
Cholesterol 185mgmg
62%
Sodium 920mgmg
38%
Total Carbohydrate 47gg
16%
Dietary Fiber 2gg
8%
Sugars 4gg
Protein 31gg
62%

Vitamin A %
Vitamin C %
Calcium 267mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.