Ingredients
1 pound of shrimp, cleaned
¼ pound of tasso, diced
1 pint of heavy cream
1 teaspoon of salt
½ teaspoon of black pepper
1/8 teaspoon of cayenne pepper
½ teaspoon of dried basil
½ teaspoon of dried thyme
1 pound of pasta, linguine or fettucine
½ cup of green onions, chopped
½ cup of parsley, chopped

Directions
Pour the cream into a large 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, pepper, and herbs and let simmer for 8-10 minutes. The cream sauce should be fairly thick. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook unit just al dente. Meanwhile, return the sauce to a simmer, stir in the shrimp, green onions and parsley and cook until the shrimp turn pink, about 3-4 minutes. Drain the pasta and ladle the sauce into the pasta and toss; serve with freshly grated Parmesan cheese.

Serves 3-4