This is my version of the Shrimp and Tasso Pasta that is served at
Copeland’s of New Orleans. The gentleman who developed Popeye’s
Fried Chicken, the late Al Copeland, started this chain. Al put together
a team of New Orleans chef’s to develop his menu, one of them being
Chef Warren Leruth. Al was a great man and is missed by all.
10 tablespoons Butter divided
1 tablespoon Garlic minced
2 cup Heavy Cream
½ cup Parmesan Cheese grated
2 dozen medium Shrimp peeled and deveined
¼ pound Tasso diced
8 ounces Bow Tie Pasta cooked al dente
In a large saucepan over medium heat, sauté garlic in 8 tablespoons
butter for 3 minutes or golden brown. Add the heavy cream. Heat
until the edges start to bubble. Slowly add Parmesan cheese and mix
until well blended.
In a medium sauté pan, sauté shrimp and Tasso in remaining butter
until shrimp are done. Add shrimp and Tasso to sauce. Keep warm for
3 minutes. Serve over Bow Tie pasta.
I just posted my first How to video on my website. Check out How to Boil Crawfish.