13
Submitted by sofie-a-toast
"I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it."
photo by lazyme 
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6
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ingredients
- 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
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directions
- 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.
- 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.
- 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.
- 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.
Reviews
-
OMG! Normally I do not cook or eat cream sauces, but I wanted to experience this. This was a quintessinal New Orleans dish, spicy and rich. In Weight Watchers' parlance, I would organize my entire week around this dish, it was that good! It was very spicy, even though the cream offset it somewhat, but I would expect that from an Emeril recipe, wouldn't you? I used Tony Chachere's Creole seasoning, so I would omit the stand-alone salt when I make this again. This is a very filling dish, so do not oversize portions when serving. Made for Summer Photo Tag.
KateL
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First off for the 2 of us I cut the recipe in half, & then I used just 1 1/2 teaspoons of the creole seasoning & 1 tablespoon of the jalapeno, & that was enough heat for us (well, at least for me it was)! Still we both enjoyed this very satisfying pasta dish! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
Sydney Mike
-
Not too difficult, very tasty, but also very spicy! Next time I would halve the amount of Creole spice, and it would be perfect. I used Emeril's recipe for Creole spice if you want to google it.
thellesto
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I have made this recipe many times, it is fabulous, last time I treated all the health care professionals in urology and they loved it. Simple, spicy and creamy.
ray g.
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I've made several other Emeril's recipes, and, like the others, this was wonderful. No changes made. As I said, wonderful!
Clevergirl7
see 8 more reviews
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Tweaks
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This recipe is straight from Emeril's food network web site and also can be found in his New New Orleans cookbook.This is truly one of the best pasta,tomato and shrimp dishes I have ever had hands down, whether it be in a restaurant or at home. It is easy to make and the sauce can be made ahead as well as any type of pasta you want to have. I used ZITI pasta.You can us your favorite pasta for this dish and it will come out great.I have a large garden, I used Roma canned tomatoes chopped up and also remember to reserve the juice from the canned Roma's.I used dehydrated hot peppers instead of the jalapeno pepper also from the garden.Try this and you will find it's easy to make and have excellent taste.
Tim_John
RECIPE SUBMITTED BY
sofie-a-toast
- 19 Followers
- 218 Recipes
- 13 Tweaks
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