Ingredients
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1/4
-
1
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Emeril’s Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce
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Steps
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1
Done
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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 and Reserve 1/2 Cup Pasta Water. |
|
2
Done
|
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
Done
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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
Done
|
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. |
