Recipes : Shrimp and Pasta in a Tomato-Chile Cream Sauce : Food Network

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Shrimp and Pasta in a Tomato-Chile Cream Sauce
Recipe courtesy Emeril Lagasse

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

Instructions
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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.