Shrimp with Linguine in a Pesto Cream Sauce

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Picture of Shrimp with Linguine in a Pesto Cream Sauce Recipe Photo: Shrimp with Linguine in a Pesto Cream Sauce Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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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):

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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Newest Ratings and Reviews

Read all 83 reviews

  • on January 15, 2013

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    Easy and tasty. I didn't add extra salt in the sauce. I cut the recipe in half for 2 people, but used a pound of shrimp, and there were still leftovers. Will definitely make again.

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  • on May 18, 2012

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    This recipe is incredible! This has become one of the favorites in my family. This recipe tastes great with chicken also!

    people found this review Helpful.
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  • on February 28, 2012

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    I made my dish a combination of whole shrimp and chicken breast cut into 1" cubes. I also added sliced sauteed mushrooms and cut up asparagus. I too went light on the salt and it was delicious.

    people found this review Helpful.
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