Shrimp and pasta in tomato chili creme sauce

Shrimp and Pasta in a Tomato-Chile Cream Sauce

Recipe courtesy Emeril Lagasse

Prep Time:15 minInactive Prep Time:--Cook Time:23 minLevel:EasyServes:6 servings

Ingredients

1/4 cup kosher salt

1 pound linguine

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound large shrimp, peeled and deveined

2 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1/4 cup finely chopped jalapeno

1 tablespoon minced garlic

11/2 cups heavy cream

1/2 teaspoon freshly ground black pepper

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1 cup grated Pepper Jack cheese

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil leaves

Directions

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):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup