Yield:
8-10 servings
Directions:
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!
Ingredients:
| 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 |