Ingredients

The following ingredients have 5 Servings
  • 1 pound (31-35 count) medium wild American (preferably Gulf) shrimp, peeled and deveined
  • 1 pound fettuccine or linguine noodles, prepared al dente, according to package directions
  • 2 tablespoons olive oil, divided
  • 1/2 cup diced tasso, ham, andouille or other smoked sausage
  • 4 green onions, sliced
  • 1 (14 ounce) can artichokes, drained and quartered
  • 1 (2 ounce) jar pimentos, drained
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup (1/2 stick) of unsalted butter
  • 1/4 teaspoon red pepper flakes, or to taste, optional

Instruction

  • Peel and devein the shrimp and pat dry with paper towels.
  • Prepare pasta in well-salted water, according to package directions for al dente. Reserve 2 cups of the pasta water before draining. Drain pasta and set aside.
  • Heat one tablespoon of olive oil in a large skillet and cook the tasso, ham or smoked sausage until seared; use a slotted spoon to remove and set aside.
  • Add additional oil to the skillet if needed, and sear the shrimp, remove and set aside with the sausage.
  • Add the sliced green onion to the skillet; cook and stir for about a minute. Add the artichokes and pimentos; cook and stir until warmed through.
  • Return the meat and shrimp to the pan and add the herbs and seasonings, up to and including the salt and pepper.
  • Add the butter and stir until butter has melted and seasonings are well distributed.
  • Stir in the reserved pasta water, about 1/2 cup at a time, until a nice sauce has developed. You may or may not use all of the reserved pasta water.
  • Toss in the drained pasta; taste and adjust seasonings. Sprinkle with red pepper flakes and serve immediately. A side salad and bread are perfect for this dish.