| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound linguine
- 1/4 cup kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons Essence, divided, recipe follows
- 1 1/2 teaspoons salt, divided
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 1/2 cups heavy cream
- 1/2 cup pesto
- 1/2 cup reserved pasta cooking water
- 2 tablespoons chopped parsley leaves
- 1/4 cup grated Parmesan
- 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
- 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.
- 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 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until 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, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, 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 parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 800 |
| Total Fat | 41 g |
| Saturated Fat | 19 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 280 mg |
| Sodium | 804 mg |
Reviews
Yes!!wonderfulness!! Had to sub fresh salad shrimp, FF half n half and added chanterelle shrooms at finish !! Superb ! THANKYOU!!
Made this last night and it was a hit! Was very nice of them to include the ingredients to make the Bayou Blast seasoning too! I had to use half and half because I didn’t have heavy cream and it still turned out nice and creamy. Going into my go-to recipe book for future meals! Thanks!
I have made this several times including last night and the fam bam were licking their plates. This sauce is absolutely amazing!!!
I love this recipe. I’ve been making it for years and I use the leftover pasta for breakfast. Just heat some olive oil in a pan, add the pasta and then scramble some eggs, add a little parm for a great carbonara breakfast.
This is one of those excellent recipes that works as an easy weekday meal and can wow guests at a dinner party. My crew devoured this meal with exuberance. I used Tony’s Creole Seasoning because I had it on hand, and I tweaked the amount to our taste. It is perfect as is, but chicken or any other shellfish could easily and deliciously be substituted or added.
So good! I don’t even do the pesto or essence seasoning and it’s still really delicious even without those.
I’ve made this many times for family and for my children’s school events and EVERYONE LOVES IT!
I have never tried one of Emeril’s dishes because they seemed to be complicated. Well…I tried this and BAM! It is amazingly simple and freaking delicious! I smiled all night long!
I found the recipe quick to prepare and cook. Even my son was surprised as most times I follow recipes they tend to be a bit lengthy. The aromas from the kitchen had my boys anxiously asking when dinner would be ready lol. The cayenne pepper was a bit spicy for my family so I will only use half of it the next time I make it. The cream sauce gave a nice coating to the pasta, but I suggest eating right away so the sauce doesn’t thicken and dry out. Overall my family loved it and I will be making this again.
A bit time consuming preparing but worth it!