We had dinner at a friends house one night and this is what they served. I had to have the recipe! It's an Emeril Lagasee dish. If you like a little bit of spice, you'll love this.
- 1/4 cup kosher salt
- 1 pound linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound large raw shrimp, peeled and deveined
- 2 tablespoons Essence, Bayou Blast
- 1 1/2 teaspoons salt
- 1 cup finely chopped yellow onion
- 1/4 cup finely chopped jalapeno (I used 2 jalepenos, but feel free to use 3 if you want it HOT)
- 1 tablespoon minced garlic
- 11/2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 cup diced tomatoes (canned or fresh, whatever you have on hand)
- 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
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.
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. Enjoy!!
