Shrimp and Pasta in Tomato-Chile Cream Sauce is a delicious meal that the whole family is sure to love. This creamy pasta recipe mixed with shrimp is full of flavor, and carries a little spice in each bite!
Ingredients
For the Pasta:
½teaspoonkosher salt
1poundlinguine
2tablespoonsunsalted butter
2tablespoonsolive oildivided
1poundlarge shrimppeeled and deveined
2tablespoonsEssencerecipe follows
1-1/2teaspoonskosher saltdivided
1cupfinely chopped yellow onion
¼cupfinely chopped jalapenosseeds removed
1tablespoonminced garlic
1-1/2cupsheavy cream
½teaspoonfreshly ground black pepper
1cupdiced tomatoes
½cupreserved pasta cooking water
1cupgrated Pepper Jack cheese
¼cupgrated Parmesan
2tablespoonschopped fresh parsley leaves
2tablespoonschopped fresh basil leaves
For Emeril's Essence Creole Seasoning: (can be purchased at the grocery store, labeled as “Bayou Blast”)
2-1/2tablespoonspaprika
2tablespoonssalt
2tablespoonsgarlic powder
1tablespoonblack pepper
1tablespoononion powder
1tablespooncayenne pepper
1tablespoondried oregano
1tablespoondried thyme
Instructions
For the Seasoning: Combine all ingredients thoroughly. Store in an empty spice bottle or similar container for future use. I always have a few empty spice bottles on hand, for just this sort of thing. (Yield: 2/3 cup)
Set a large 1-gallon stock pot of water to a boil. Add the kosher salt and then the linguine to the pot. Return to a boil and stir the noodles to separate. Cook the pasta until al dente, about 10 to 12 minutes. Reserve 1/2 cup of the pasta water and set aside. Drain the pasta.
While the pasta is cooking, start preparing the shrimp and sauce. Set a large deep saute pan over medium-high heat. Add the butter and 1 tablespoon of the olive oil. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence seasoning, plus 1/4 teaspoon of the salt. Add the shrimp to the pan and sear until nicely browned on both sides. This should take just a couple minutes. Remove the shrimp from the pan and set aside.
Turn heat down to medium and add the remaining tablespoon of olive oil. Once the oil is shimmering, add the onions and jalapenos to the pan and saute until the onions are softened, translucent, and slightly caramelized. This should take about 4 or 5 minutes. Add the garlic to the pan and saute for 1 minute. Add the cream, remaining 1 tablespoon of Essence 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. This should take about 2 minutes.
Return the shrimp to the pan. Add the linguine, tomatoes, 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. Toss to blend. Serve immediately.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.