Ingredients for Shrimp And Pasta In A Tomato Chile Cream Sauce
- 2 teaspoons kosher salt
- 1 pound linguine
- Unsalted Butter
- 1 tablespoon olive oil
- Large Shrimp
- Seasoning Salt
- Salt
- Yellow Onion
- Jalapeno
- 2 cloves garlic, minced
- Heavy Cream
- Fresh Ground Black Pepper
- Diced Tomato
- Water
- Monterey Jack Pepper Cheese
- Parmesan Cheese
- Fresh Parsley Leaves
- Fresh Basil Leaves
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How to Make Shrimp And Pasta In A Tomato Chile Cream Sauce
- Boil 1 gallon of water in a large stockpot. Add 2 teaspoons kosher salt.
- Add 1 pound linguine to boiling water. Stir and return to a boil.
- Cook linguine until al dente (tender but with slight resistance), about 12 minutes. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, prepare the sauce. Heat 1 tablespoon butter and 1 tablespoon olive oil in a 12-inch saute pan over medium-high heat.
- Season 1 pound shrimp with 1 tablespoon Emeril's Essence seasoning and 1/4 teaspoon kosher salt. Add shrimp to the pan.
- Sear shrimp until well browned on both sides, about 2 minutes per side. Remove from pan and set aside.
- Add 1/2 cup chopped onion and 2-3 jalapeños, minced (adjust to your spice preference), to the pan. Saute until onions are softened and lightly caramelized, about 4-5 minutes.
- Add 2 cloves garlic, minced, and saute until fragrant, about 30 seconds.
- Pour in 1 cup heavy cream, remaining 1 tablespoon Emeril's Essence, and 1 1/4 teaspoons kosher salt. Add freshly ground black pepper to taste. Bring to a boil.
- Reduce heat and simmer sauce until cream is slightly thickened, about 2 minutes.
- Return shrimp to the pan. Add 1 (28 ounce) can crushed tomatoes, cooked linguine, and reserved pasta water. Toss to combine and cook for 3-5 minutes.
- Remove from heat. Stir in 1/2 cup shredded pepper jack cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh basil. Toss to blend.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
246 g
Sugar
17g
Fat
105g
Carbs
21g
