Total Time
20mins
Prep 8 mins
Cook 12 mins

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites!

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil and cook the linguine per box instructions.
  2. While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
  3. Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
  4. Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
  5. Serve hot.
Most Helpful

4 5

Very easy and the whole family enjoyed it (even my 6 year old!)

5 5

Delicious! I ran out of creole seasoning, so this would have had more punch if I had been able to use the right amount of seasoning. I also cut way back on the butter. I used about 3 T and I didn't miss the extra butter at all. Thanks for sharing!

5 5

Good flavor, but I cooked the shrimp too long.