Talk about packing a punch!! WOWZA! This dish is simply incredible but WOW was it SPICY! I wish I would have taken Elizabeth's advice and halved the spices because WOW! Chris and I joked that it was GREAT after the first 4-5 bites because by then your tastes buds had been nummed enough~ But this is an impressive dish, in it's very easy to make but taste like it's from a restaurant! stolen from Elizabeth’s Edible Blog! Modified from an Emeril Lagasse Recipe
Ingredients * 1/4 cup kosher salt (or just regular salt like i have) * 1 pound linguine (not sure if i used a pound, i used a package) * 2 tablespoons unsalted butter * 1 tablespoon olive oil * 1 pound large shrimp, peeled and deveined * 2 tablespoons Essence * 1 1/2 teaspoons salt * 1 cup finely chopped yellow onion * 1/4 cup finely chopped jalapeño * 1 tablespoon minced garlic * 11/2 cups heavy cream * 1/2 teaspoon freshly ground black pepper * 1 cup diced tomatoes ( I used canned diced tomatoes to save time) * 1/2 cup reserved pasta cooking water * 1 cup grated Pepper Jack cheese (so i could only find a block of Monterey's Jack cheese so i used that and Mozzerella b/c i was also out of Parmesan) * 1/4 cup grated Parmesan * 2 tablespoons chopped fresh parsley leaves (omitted) * 2 tablespoons chopped fresh basil leaves (I omitted the basil) 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 a 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 Essence 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 jalapeños 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 (I used 1/2 tablespoon) of Essence, remaining 1 1/4 (I used 3/4) 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, parsley and basil and toss to blend.
I'm southern, I live in the north (you'll never convince me MD is not the north) and I'm slightly sarcastic, sorry it just happens, like poop happens, my sarcasm happens too~
I LOVE my husband, my daughter, and my dogs, and I’m a Christian, though not always the best example. I try to do it all, but know i can't alone. I brighten my journey with a few bows, sparkles, monograms, and heels. This is how I brought my southern roots to the north!