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

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
Preparation
    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.
    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.
    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.
    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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