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    You are in: Home / Recipes / Shrimp and Pasta in a Tomato-Chile Cream Sauce Recipe
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    Shrimp and Pasta in a Tomato-Chile Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    15 mins

    23 mins

    Manami's Note:

    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. :)

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 13, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp and Pasta in a Tomato-Chile Cream Sauce

    Serving Size: 1 (338 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 703.4
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 21.0 g
    Cholesterol 207.6 mg
    Sodium 5922.5 mg
    Total Carbohydrate 63.9 g
    Dietary Fiber 3.4 g
    Sugars 4.3 g
    Protein 28.4 g

    The following items or measurements are not included:

    seasoning salt

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