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["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.", "Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
