Shrimp, Tasso Ham and Artichoke With Creole Lemon Butter
- Questions 1
Ready In: 22 mins
Serves: 4
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 ounces tasso, diced
- 3 ounces artichoke hearts, chopped
- 1 ounce red pepper, diced
- 1 ounce mushroom, sliced
- 2 ounces onions, diced
- 1 ounce garlic, minced
- 1 tablespoon scallion, chopped
- 1 tablespoon parsley, chopped
- 2 lemons, juice of
- 1 ounce flour
- 4 ounces chicken stock
- 1 teaspoon thyme
- 1⁄4 teaspoon cayenne pepper
- 2 ounces unsalted butter, cubed
- 1 lb angel hair pasta, cooked and warm
- 4 ounces white wine
- Old Bay Seasoning (or your favorite seafood seasoning)
Directions
- In a hot pan, sauté the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
- Deglaze the pan with white wine and simmer.
- Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
- Whisk in the whole butter and serve over warm pasta immediately.
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