Shrimp and Pasta in a Tomato-Chile Cream Sauce

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. :)

• Ready In: 38 mins
• Serves: 6

Ingredients

• 1⁄4 cup kosher salt
• 1  lb linguine
• 2  tablespoons unsalted butter
• 1  tablespoon olive oil
• 1  lb large shrimp, peeled and deveined
• 2  tablespoons  essence seasoning salt
• 1 1⁄2 teaspoons salt
• 1  cup  finely chopped yellow onion
• 1⁄4 cup  finely chopped  jalapeno
• 1  tablespoon  minced garlic
• 1 1⁄2 cups heavy cream
• 1⁄2 teaspoon fresh ground black pepper
• 1  cup diced tomato
• 1⁄2 cup  reserved pasta cooking water
• 1  cup  grated monterey jack pepper cheese
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  chopped fresh parsley leaves
• 2  tablespoons  chopped fresh basil leaves

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!