Shrimp and Pasta in a Tomato-Chile Cream Sauce

Total Time
38mins
Prep 15 mins
Cook 23 mins

Courtesy Emeril Lagasse, from The Essence Of Emeril - "It's Just Shrimp" episode. Made it just as listed and it was delicious! With the exception of all the jalapenos and I tossed it w/out the basil and when I had served myself - I added the basil. We all loved it! Used Emeril's Essence. :)

Ingredients Nutrition

Directions

  1. Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
  2. Place the linguine in the pot and stir the pot until the water returns to a boil.
  3. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  4. Drain a reserve 1/2 cup pasta water.
  5. While the pasta cooks, prepare the sauce.
  6. Set a 12-inch saute pan over medium-high heat.
  7. Add the butter and olive oil to the pan.
  8. 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.
  9. Sear the shrimp until well browned on both sides, about 2 minutes.
  10. Remove from the pan and set aside.
  11. Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
  12. Add the garlic to the pan and saute until fragrant, about 30 seconds.
  13. 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.
  14. Cook the sauce until the cream is reduced by half, about 2 minutes.
  15. 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.
  16. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
  17. Serve immediately & enjoy!
Most Helpful

Delicious!!! I did not add any pasta water because it would have made the sauce too runny. I also added some peas and capers, and used Mexican Shredded Four Cheese. Came out delicious!!! Will definitely make again.

Nika1384 May 13, 2011