Apr 092012
 

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.

Enjoy!!!

I just posted my first How to video on my website. Check out How to Boil Crawfish.

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.