Shrimp and Pasta in a Tomato-Chile Cream Sauce

Recipe by Manami
READY IN: 38mins




  • 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 a 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 Essence 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 Essence, 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, parsley and basil and toss to blend.
  • Serve immediately & enjoy!