Vermilion Bay Sweet Shrimp and Tasso Pasta Chef Colt Patin CEC, FMP Tasso ham lends its smoky flavor to this creamy pasta creation. Cook/Prep Time: 20 MinutesServings: 4-6 Ingredients 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined ¾ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 2 teaspoon fresh basil or ½ teaspoon dried basil 2 teaspoon fresh thyme or ½ teaspoon dried thyme ½ cup green onion, chopped ½ cup parsley, chopped 6 cups of cooked penne pasta ½ pound Tasso ½ cup sundried tomatoes 1 cup heavy cream Directions Pour the cream into a heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing. When it comes to a boil, add the Tasso, salt, peppers, and herbs and let simmer for 8-10 minutes. You can prepare this sauce ahead of this point. Sauté the shrimp over medium heat with a little of olive oil, then add green onion and parsley cooking until the shrimp turn pink, usually about 3 to 4 minutes. Toss lightly with sauce and cooked penne pasta Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!