Name: Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
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 creole seasoning; 1 1/2 teaspoons salt; 1 cup finely chopped onion; 1/4 cup jalapeno, finely chopped; 1 tablespoon garlic, minced; 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 monterey jack pepper cheese, grated; 1/4 cup parmesan cheese, grated; 2 tablespoons basil leaves, chopped

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Recipe by sofie-a-toast

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Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce created by lazyme

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I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.

Ready In:: 40mins
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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 creole seasoning
1 ¹⁄₂ teaspoons salt
1 cup finely chopped onion
¹⁄₄ cup jalapeno, finely chopped
1 tablespoon garlic, minced
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 monterey jack pepper cheese, grated
¹⁄₄ cup parmesan cheese, grated
2 tablespoons basil leaves, chopped

directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
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. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

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"I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it."

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review by Clevergirl7

7/26/2016

I've made several other Emeril's recipes, and, like the others, this was wonderful. No changes made. As I said, wonderful!

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review by Timothy H.

3/18/2014

This recipe is straight from Emeril's food network web site and also can be found in his New New Orleans cookbook.This is truly one of the best pasta,tomato and shrimp dishes I have ever had hands down, whether it be in a restaurant or at home. It is easy to make and the sauce can be made ahead as well as any type of pasta you want to have. I used ZITI pasta.You can us your favorite pasta for this dish and it will come out great.I have a large garden, I used Roma canned tomatoes chopped up and also remember to reserve the juice from the canned Roma's.I used dehydrated hot peppers instead of the jalapeno pepper also from the garden.Try this and you will find it's easy to make and have excellent taste.

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tweak by Timothy H.

3/18/2014

This recipe is straight from Emeril's food network web site and also can be found in his New New Orleans cookbook.This is truly one of the best pasta,tomato and shrimp dishes I have ever had hands down, whether it be in a restaurant or at home. It is easy to make and the sauce can be made ahead as well as any type of pasta you want to have. I used ZITI pasta.You can us your favorite pasta for this dish and it will come out great.I have a large garden, I used Roma canned tomatoes chopped up and also remember to reserve the juice from the canned Roma's.I used dehydrated hot peppers instead of the jalapeno pepper also from the garden.Try this and you will find it's easy to make and have excellent taste.

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review by Dr. Jenny

9/7/2013

Sinfully delicious! DH and I loved this recipe last night for dinner. It was not too spicy for us. We thought it was perfect. Leftovers reheated well for lunch today. Going into my keeper file for special occasions. Thanks for posting!

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review by JackieOhNo

9/3/2013

OMG - this was incredibly delicious! I made this exactly as posted, and it was actually quite easy to put together, and really does not take that long. Clearly, this is not for the diet-conscious, but it is a wonderful treat and something to look forward to. I will definitely be making this again! Made by a Tasty Tester for ZWT9.

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