Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it. 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 |
Directions:
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.
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