Shrimp and Tasso Pasta

Contributed by: Mary Stankiewicz

Ingredients
1 pound shrimp, peeled and divined, OR 1 pound crawfish tails, OR 1 pound scallops, OR 2 dozen fresh shucked oysters
1/2 pound tasso, cut in 1/4 inch dice
1 pint heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 teaspoons fresh basil, or 1/2 teaspoon dried basil leaves
2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
1 pound spaghetti, fresh if possible
1/2 cup green onions, chopped
1/2 cup parsley, chopped

Directions
Pour the cream into a large heavy skillet and place over medium heat.
Stir the cream when it begins to rise to keep it from overflowing;
When it boils, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes.
The cream sauce should be fairly thick, especially if you're using oysters (the liquid from the oysters will thin it out). You can prepare the sauce ahead to this point.
Bring a large pot of salted water to a rolling boil and drop in the pasta.
Cook until just al dente.
Meanwhile, return the sauce to a simmer, stir in the seafood, green onions parsley and cook until the shrimp turn pink about 3-4 minutes.
Drain the pasta and divide among bowls.
Ladle the sauce over and toss; serve with freshly grated Parmesan cheese. Serves 4-6.