Apparently, I am not the only child in my family who has taken an interest in the cooking world. Upon moving in with my sister, I was introduced to the Food Network and planning meals among other things. And somewhere along the way, Jen, Laura, and I all enjoyed trying out new things. Unfortunately, the time came for the three of us to go our separate ways.
However, despite being spread across three different states, we still make the effort to see each other. The last weekend in September was such a weekend. Laura and her new husband Juan, and Adam and I all met up at my sister's house.
For dinner on Friday, my sister whipped out her handy-dandy Emeril recipe she had discovered earlier in the summer. (It's her version of my Tuscan Pasta.) I feel like I contributed enough help this time around to include it on here... ;)
Shrimp and Pasta in a Tomato-Chile Cream Sauce
From: Emeril Lagasse
1/4 cup kosher salt
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
11/2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1 cup grated Pepper Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
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 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 Essence, 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, parsley and basil and toss to blend. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
This dish is excellent when it comes to serving large groups of people -- as this easily fed 6 adults, including 3 very hungry young men.
While the recipe appears a little bit daunting, prepping beforehand helps out so much. We all rated this:
|Amount per serving|
|Calories 626||Calories from fat 381|
|% Daily Value|
|Total Fat 42.3g||65%|
|Saturated Fat 24.8g||124%|
|Total Carbs 39.3g||13%|
|Dietary Fiber 1.4g||6%|
|Vitamin A 47%||Vitamin C 14%|
|Calcium 23%||Iron 18%|