Emeril Lagasse's Shrimp & Pasta

Hadice's Note:

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!

• Total Time: 20 mins
• Prep Time: 8 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 lb linguine
• 1 ¼ lbs large shrimp , peeled and deveined
• 2 teaspoons creole seasoning
• 8 tablespoons butter
• 1 tablespoon garlic , minced
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• ½ teaspoon salt , plus more for the pasta water
• 1⁄8; teaspoon fresh ground black pepper
• 1 teaspoon crushed red pepper flakes
• ¼ cup green onion top , chopped
• 2 tablespoons fresh parsley , chopped

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.

Reviews

[cbonds]

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

[Julie F]

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!

[jane49423]

Good flavor, but I cooked the shrimp too long.