Emeril's Shrimp And Pasta In A Spicy Tomato-chili Cream Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup kosher salt
• 1 lb linguine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons creole seasoning
• 1 1/2 teaspoons salt
• 1 cup finely chopped onion
• 1/4 cup jalapeno, finely chopped
• 1 tablespoon garlic, minced
• 1 1/2 cups heavy cream
• 1/2 teaspoon fresh ground black pepper
• 1 cup diced tomato
• 1/2 cup reserved pasta cooking water
• 1 cup monterey jack pepper cheese, grated
• 1/4 cup parmesan cheese, grated
• 2 tablespoons basil leaves, chopped

Recipe

• 1 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 and reserve 1/2 cup pasta water.
• 2 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 creole seasoning 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.
• 3 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 creole seasoning, 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.
• 4 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 and basil and toss to blend. serve immediately.