Shrimp with Linguine in a Pesto Cream Sauce

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Wild and Wonderful Shrimp

Rated: 5 stars out of 5Rate itRead users' reviews (50)

RECIPE
COMMENTS & REVIEWS(50)

Cook Time:
15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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Ingredients

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan

Directions

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.

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 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until 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, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, 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 parsley and parmesan cheese 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.

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Comments & Reviews

recipe Shrimp with Linguine in a Pesto Cream Sauce
null null, null 11-18-2009
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LOVED IT!!!
Rated: 5 stars out of 5

This was so good! I wanted to have shrimp for dinner so I looked on Food Network for something different. I really enjoyed... this meal. You look at the recipe and think it has alot of garlic in it between the pesto and garlic but it was just right. I think it needed just a little bit more cheese though. I think I'll try it with chicken next time. Too bad you can't buy low fat heavy cream because 1 1/2 cups is alot but well worth it! Good job Emeril!!!Read more
recipe Shrimp with Linguine in a Pesto Cream Sauce
ashlee montclair, CA 11-09-2009
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YUMMY!
Rated: 5 stars out of 5

This pasta was so good!!!!!! My entire family loved it. This is my new go to meal. It was very easy to make and fairly quick... to make as well. I highly recommend trying this pasta.Read more
recipe Shrimp with Linguine in a Pesto Cream Sauce
Dottie San Marcos, CA 10-13-2009
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Absolutely Fabulous
Rated: 5 stars out of 5

This is one of the best dishes Emeril has created.It is flavorful, creamy and an absolute delight to make for my husband and... friends.I urge you all to try it.It is the answer to shrimp and pasta.Read more
recipe Shrimp with Linguine in a Pesto Cream Sauce
natalie ft.lauderdale, FL 09-25-2009
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Delicious!!
Rated: 5 stars out of 5

Loved it!
recipe Shrimp with Linguine in a Pesto Cream Sauce
Betsy Newaygo, MI 09-20-2009
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SUPER TASTY & A GREAT BASE...
Rated: 5 stars out of 5

This recipe can serve as a great base for other ingredients if you don't have shrimp on hand or are in the mood for chicken... pesto pasta. I made homemade pesto with all the basil from my garden--then I sauteed baby portabello mushrooms with shallots and some white wine. Then added my pesto (only about 1/4c) and one cup of heavy cream, reduced it and added Parmesan cheese. I also used chicken breasts that I salted, rubbed with some pesto, grilled and sliced diagonally to top the linguine when it was finished. The chargrilled chicken added another lovely dimension to this delicious dish-- I also did not use any essence, but I did use red pepper flakes to complete it. It did taste like something from a great restaurant -- the other reviewers are right. Fabulous! Read more
recipe Shrimp with Linguine in a Pesto Cream Sauce
Kathy Hudsonville, MI 08-20-2009
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GREAT!!
Rated: 5 stars out of 5

Like pasta you get in a restaurant!! A very creamy, and flavorful sauce. Next time I might add even more pesto. I also... will definitely cut down on the salt thrown in the pasta...as you can control salt in the sauce better.Read more