8-10 servings


In a large sauté pan, add tasso and butter and bring to medium-high heat. Sauté for one minute, then add onions & garlic. Continue cooking until onions become clear. Drop heat to medium, add flour and stir to distribute. Add chicken broth and seasonings, then let cook for roughly two minutes, or until well combined. Add cream and Half & Half, stir until bubbling, then add parmesan slowly until well blended. Add shrimp and penne and let cook down for about five minutes. Serve hot and enjoy!


2 oz. Poche’s Tasso (chopped)
¼ stick Salted butter
1 cup Diced yellow onion
2 Tbsp Minced garlic
2 Tbsp All-purpose Flour
1 Cup Chicken broth
1 Tbsp Granulated onion
1 Tsp Granulated garlic
1 Tsp White pepper
¼ Tsp Cayenne pepper
½ Tsp Basil leaves (dry)
1/8 Tsp Ground nutmeg
1/8 Tsp Tarragon leaves (dry)
2 cups Heavy cream
1 cup Half & Half
1 cup Shredded parmesan cheese
10 oz Rouse’s 40/50 size Boiled & Chilled Shrimp
1 lb Boiled penne pasta