Pasta With Shrimp And Tomato-Chile Cream Sauce

Bam! (In the words of Emeril.) This pasta is good. It’s creamy and packs a velvet kick of cajun flavor in every bite. There’s not much more I can say. Refer to the very last picture and you will see how much we liked it. My sole advice for this recipe is to prep the ingredients first, then you can proceed smoothly through the recipe.

Serves 6 (I halved it for the two of us)
adapted from: Emeril Lagasse’s Recipe

3 tablespoons kosher salt
1 pound linguine, or your favorite pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and de-veined
2 tablespoons Essence, recipe follows
1 cup finely chopped yellow onion
¼ cup finely chopped jalapeno, (or substitute 2 Serrano chiles)
4-5 cloves garlic, minced
1 ½ cups heavy cream
½ teaspoon freshly ground black pepper

1 cup diced tomatoes
½ cup reserved pasta cooking water
1 cup grated pepper jack cheese
¼ cup grated Parmigiano Reggiano
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves

Bring water and salt to boil in a large pot. Cook the pasta until al dente. Reserve ½ cup cooking liquid and drain pasta. Put the pasta in a glass bowl and keep warm in a low oven.

While the pasta is cooking, prepare the sauce. Heat a 12” saute pan over medium-high heat. Season the shrimp with 1 tablespoon of the essence and ¼ tsp salt. Add the butter and olive oil to pan. When the butter melts and the butter/oil mixture looks hot, add the shrimp and cook until 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 4-5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, ½ tsp salt, and ½ tsp black 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, add the tomatoes, pasta and some of the reserved cooking water to the pan and cook, tossing to incorporate, for 3-5 minutes. Remove the pan from the heat, add the cheeses and herbs, and toss to blend. Taste and add more salt if necessary.  Serve immediately.

now you see it…

now you don’t…


Emeril’s ESSENCE Creole seasoning

great to use with meat, fowl, veggies, or pasta

2 ½ 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.
Yield: 2/3cup

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