Emeril'S Shrimp And Pasta In A Spicy Tomato-Chili Cream Sauce Recipe

Name: Emeril'S Shrimp And Pasta In A Spicy Tomato-Chili Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup kosher salt, 1 lb linguine, 2 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Emeril'S Shrimp And Pasta In A Spicy Tomato-Chili Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril'S Shrimp And Pasta In A Spicy Tomato-Chili Cream Sauce

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