Emeril Lagasse's Shrimp & Pasta |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites! Ingredients:
1 lb linguine |
1 1/4 lbs large shrimp, peeled and deveined |
2 teaspoons creole seasoning |
8 tablespoons butter |
1 tablespoon garlic, minced |
1/2 cup dry white wine |
1/4 cup fresh lemon juice |
1/2 teaspoon salt, plus more for the pasta water |
1/8 teaspoon fresh ground black pepper |
1 teaspoon crushed red pepper flakes |
1/4 cup green onion top, chopped |
2 tablespoons fresh parsley, chopped |
Directions:
1. Bring a large pot of salted water to a boil and cook the linguine per box instructions.
2. While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
3. Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
4. Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
5. Serve hot.
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