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Shrimp and Pasta in a Tomato-Chile Cream Sauce

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Ingredients

  • •1/4 cup kosher salt
  • •1 pound linguine
  • •2 tablespoons unsalted butter
  • •1 tablespoon olive oil
  • •1 pound large shrimp, peeled and deveined
  • •2 tablespoons Essence, recipe follows
  • •1 1/2 teaspoons salt
  • •1 cup finely chopped yellow onion
  • •1/4 cup finely chopped jalapeno
  • •1 tablespoon minced garlic
  • •11/2 cups heavy cream
  • •1/2 teaspoon freshly ground black pepper
  • •1 cup diced tomatoes
  • •1/2 cup reserved pasta cooking water
  • •1 cup grated Pepper Jack cheese
  • •1/4 cup grated Parmesan
  • •2 tablespoons chopped fresh parsley leaves
  • •2 tablespoons chopped fresh basil leaves

Details

Servings 6

Preparation

Step 1

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


•2 1/2 tablespoons paprika
•2 tablespoons salt
•2 tablespoons garlic powder
•1 tablespoon black pepper
•1 tablespoon onion powder
•1 tablespoon cayenne pepper
•1 tablespoon dried oregano
•1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

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