Shrimp and Pasta in Tomato-Chile Cream Sauce
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
719 kcal
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Cuisine
American
Shrimp and Pasta in Tomato-Chile Cream Sauce
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Shrimp and Pasta in Tomato-Chile Cream Sauce is a delicious meal that the whole family is sure to love. This creamy pasta recipe mixed with shrimp is full of flavor, and carries a little spice in each bite!
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Ingredients
For the Pasta:
- ½ teaspoon kosher salt
- 1 pound linguine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1 pound large shrimp peeled and deveined
- 2 tablespoons Essence recipe follows
- 1-1/2 teaspoons kosher salt divided
- 1 cup finely chopped yellow onion
- ¼ cup finely chopped jalapenos seeds removed
- 1 tablespoon minced garlic
- 1-1/2 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 parmesan
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
For Emeril's Essence Creole Seasoning: (can be purchased at the grocery store, labeled as “Bayou Blast”)
- 2-1/2 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
Instructions
- For the Seasoning: Combine all ingredients thoroughly. Store in an empty spice bottle or similar container for future use. I always have a few empty spice bottles on hand, for just this sort of thing. (Yield: 2/3 cup)
- Set a large 1-gallon stock pot of water to a boil. Add the kosher salt and then the linguine to the pot. Return to a boil and stir the noodles to separate. Cook the pasta until al dente, about 10 to 12 minutes. Reserve 1/2 cup of the pasta water and set aside. Drain the pasta.
- While the pasta is cooking, start preparing the shrimp and sauce. Set a large deep saute pan over medium-high heat. Add the butter and 1 tablespoon of the olive oil. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence seasoning, plus 1/4 teaspoon of the salt. Add the shrimp to the pan and sear until nicely browned on both sides. This should take just a couple minutes. Remove the shrimp from the pan and set aside.
- Turn heat down to medium and add the remaining tablespoon of olive oil. Once the oil is shimmering, add the onions and jalapenos to the pan and saute until the onions are softened, translucent, and slightly caramelized. This should take about 4 or 5 minutes. Add the garlic to the pan and saute for 1 minute. Add the cream, remaining 1 tablespoon of Essence 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. This should take about 2 minutes.
- Return the shrimp to the pan. Add the linguine, tomatoes, 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, parsley, and basil. Toss to blend. Serve immediately.
Notes
- adapted slightly from Emeril Lagasse and Food Network.com
Nutrition Information
Show Details
Serving
1
Calories
719kcal
(36%)
Carbohydrates
43g
(14%)
Protein
33g
(66%)
Fat
47g
(72%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
17g
Trans Fat
1g
Cholesterol
281mg
(94%)
Sodium
4279mg
(178%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 719kcal | 36% |
| Carbohydrates | 43g | 14% |
| Protein | 33g | 66% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 281mg | 94% |
| Sodium | 4279mg | 178% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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