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Shrimp and Pasta in a Tomato-Chile Cream Sauce Recipe

Shrimp and Pasta in a Tomato-Chile Cream Sauce

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Average Rating:

Total Reviews: 168

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  • on April 28, 2013

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    This is one of Emeril's best. Spicy, creamy comfort food. Wonderful flavor with a little heat. Have made this 3 times over the last couple of years. Easy to make and comes out great. Substituted angel hair pasta for the linguine and enjoyed the pasta. Can't miss with this one...Add garlic bread to compliment..

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  • on February 26, 2013

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    Loved it! Next time I will skip the extra salt that's not in the pasta water or essence. My fiancé already can't wait till I make this dish again!!

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  • on February 19, 2013

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    Easy, quick, delicious! This was a hit with my family and I will absolutely make again.

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  • on February 09, 2013

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    I was searching for recipes for dinner that used shrimp and pasta and am so glad I chose this one. It was THE BEST!!! I used half & half and omitted the butter (I was out. This was still remarkably rich (and spicy. It doesn't really need the pepperjack at the end; next time I make this I'll omit.
    Thanks Emeril for an outstanding & simple meal.

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  • on September 10, 2012

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    I have travelled all over Italy and have not had a dish as good as this one. Looking forward to trying it with other fish

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  • on July 22, 2012

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    This one of the best pasta dishes that me and my wife have made!!!!!just fantastic!!!!!

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  • on July 19, 2012

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    followed others advice on using less salt and spice essence, adding a bit at a time until I got to the right taste. Only used the Parmesan not the jack cheese as I did not felt it was needed.

    I agree this is a fantastic dish and a good start for other pasta dishes. Probably equally good with other seafood or flavorful veggies.I had some left overs and ate them next day... still very very good. Will definitely make this again !

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  • on May 28, 2012

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    I have made this recipe 3 times and it gets better every time. Without a doubt a great "company/entertaining" dish.

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  • on May 22, 2012

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    What a great dish. I did leave out the additional salt and sometimes use the jalapeno depending on how much spice I want at the time. I added fresh asparagus cooked with a little EVOO and the creole seasoning into the pasta and what a great addition!

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  • on April 03, 2012

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    My family loves this recipe, even those who usually rebel at anything pasta. The only change I make is to use milk rather than cream and sometimes have to use dried herbs rather than fresh. My grandson says it is the best pasta he has ever eaten.

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