Trouble With Toast

Recipe: Shrimp and Pasta in Tomato-Chile Cream Sauce | January 30, 2008

Dinner on Saturday night was a new and delicious recipe–from the playbook of Mr. Bam! himself. I’ve never attempted an Emeril Lagasse recipe, and it turned out incredibly well. The Essence seasoning gave the shrimp a great flavor, and the jalapenos added wonderful heat.

  • 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
  • 1 1/2 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

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 it is al dente, about 12 minutes. Drain and 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:

  • 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. It will make about 2/3 cup, so you can use the remainder as a rub on pretty much any meat.

spicy-shrimp-pasta-1.jpgspicy-shrimp-pasta-2.jpg

Advertisements

7 Comments »

  1. Nice recipe with some interesting combinations, I’ll certainly be trying it, thanks.

    Comment by World Food and Recipes — January 31, 2008 @ 12:11 am

  2. It’s my pleasure to share it! It really turned out well–very spicy, which I like.

    Comment by bettyjoan — February 7, 2008 @ 3:48 pm

  3. so you are adding 1/2 cup of the water from the linguine pot (while starchy) the cream sauce itself right?

    Comment by jord — July 13, 2009 @ 12:58 pm

  4. Yes, Jord, exactly!

    Comment by bettyjoan — July 13, 2009 @ 1:24 pm

  5. bettyjoan I thank you for such a beautiful simple recipe I have had several cream sauces eating out but never knew how to make them on my own, i look forward to making it identical to your style but the ingredients at home werent co-operating being 3:45 am here made it tough lol. however instead of prawns i used
    baby shrimp and salmon that i had cooked the night before and mixed it in the last few seconds i also added very little jerk marinade for flavor and a shot of lemon….. was BEAUTIFUL
    thanks again

    Comment by jord — July 14, 2009 @ 10:48 am

  6. Made this last night! It was wonderful! I actually somehow forgot to reserve water though and it was still great. Perfect amount of creaminess. Will def make again and again! Can’t wait for lunch today to have the leftovers! Thanks for a great recipe.

    Comment by Deana — March 13, 2012 @ 1:55 pm

  7. It came out really good. I used Chicken instead of shrimp and it was so tasty. Added just a little red pepper flakes to make it hotter.

    Comment by john — May 7, 2013 @ 1:51 pm


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: