Emerils Shrimp And Pasta In A Spicy Tomato Chili Cream Sauce Recipes

Steps:

• 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!

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.