Pasta Plauché Recipe

1. Cook linguine

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse kosher salt. Add 12 oz linguine and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain and set linguine aside, tossing with a little olive oil to prevent sticking.

2. Pat the shrimp dry with paper towels and season lightly with 1/4 tsp Creole seasoning and a pinch of black pepper. Gently flake the jumbo lump crabmeat with a fork and pick through for shells. Dice the 4 oz tasso ham into 1/4-inch pieces.

3. In a large wide skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the diced tasso ham and sauté 2–3 minutes until it begins to brown and release fat. Remove and set aside with any browned bits.

4. Add the remaining 2 tablespoons butter to the pan. When melted, add the diced onion, minced shallot, and celery; sweat 3–4 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

5. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half (2–3 minutes). Add 1/2 cup chicken or seafood stock and simmer 1–2 minutes to combine flavors.

6. Stir in 1 cup heavy cream, 1 tsp Creole seasoning, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Reduce heat to medium-low and simmer gently 4–6 minutes until sauce thickens slightly, stirring occasionally.

7. Return the browned tasso to the sauce. Add the seasoned shrimp in a single layer and cook 2–3 minutes per side (depending on size) until shrimp turn opaque and just cooked through. Do not overcook.

8. Gently fold in the jumbo lump crabmeat and warm through for 1–2 minutes—handle crab carefully to keep lumps intact. Taste and adjust seasoning with additional salt, pepper, or a pinch more Creole seasoning as needed. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley.

9. Add the drained linguine to the pan with the sauce. Toss gently to coat, adding reserved pasta cooking water 1–2 tablespoons at a time if needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup). Warm everything together 1–2 minutes so the pasta absorbs flavor.

10. Plate the linguine, making sure to distribute shrimp and jumbo lump crab evenly. Finish with 1 teaspoon olive oil, a sprinkle of chopped parsley and chives, and 1/4 cup grated Parmesan cheese if desired. Serve immediately.