Ingredients for Emeril Lagasse's Shrimp Pasta
- 1 pound linguine
- Large Shrimp
- 1 tablespoon Creole seasoning
- 8 tablespoons (1 stick) butter
- 2 cloves garlic, minced
- Dry White Wine
- Fresh Lemon Juice
- Salt to taste
- Fresh Ground Black Pepper
- Crushed Red Pepper Flakes
- Green Onion Top
- Fresh Parsley
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How to Make Emeril Lagasse's Shrimp Pasta
- Bring a large pot of salted water to a boil. Add 1 pound of linguine and cook according to package directions until al dente.
- While the pasta cooks, in a medium bowl, toss 1 pound of shrimp with 1 tablespoon of Creole seasoning.
- In a large skillet, melt 4 tablespoons of butter over high heat.
- Add the seasoned shrimp to the skillet, ensuring they are in a single layer. Cook for 2 minutes per side.
- Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- Pour in 1/2 cup of dry white wine and 2 tablespoons of lemon juice. Add 2 tablespoons of butter and cook for 1 1/2 minutes.
- Season the shrimp with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Add the cooked pasta, reserved pasta water, 1/4 teaspoon of crushed red pepper flakes, and 2 tablespoons of chopped green onions to the skillet with the shrimp.
- Toss everything together for about 1 minute until well combined.
- Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and 1/4 cup of chopped fresh parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
15g
Fat
75g
Carbs
29g
