Emeril's Shrimp And Pasta In A Spicy Tomato Chili Cream Sauce

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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.

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Steps

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Set a large 1-gallon stock pot of water to a boil and add the kosher salt.

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Place the linguine in the pot and stir the pot until the water returns to a boil.

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Cook the pasta until tender , but with a bit of resistance , about 12 minutes.

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Drain and reserve 1 / 2 cup pasta water.

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While the pasta cooks , prepare the sauce.

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Set a 12-inch saute pan over medium-high heat.

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Add the butter and olive oil to the pan.

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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.

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Sear the shrimp until well browned on both sides , about 2 minutes.

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Remove from the pan and set aside.

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Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized , about 4 to 5 minutes.

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Add the garlic to the pan and saute until fragrant , about 30 seconds.

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Add the cream , remaining 1 tablespoon of creole seasoning , remaining 1 1 / 4 teaspoons of the salt and the pepper to the pa.

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Ingredients

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kosher salt, linguine, unsalted butter, olive oil, large shrimp, creole seasoning, salt, onion, jalapeno, garlic, heavy cream, fresh ground black pepper, diced tomato, water, monterey jack pepper cheese, parmesan cheese, basil leaves