This Shrimp Pasta in tomato-chile cream sauce is total comfort food! Who could turn down a plate of creamy noodles with tender shrimp mixed in?
Spicy Shrimp Pasta Recipe
This spicy little number will forever be associated with Valentine’s Day in our house. After Blake and I made this together a couple years ago for a special dine-in Valentine’s meal, it has now come to be an annual February dish.
The original recipe for Shrimp and Pasta in Tomato-Chile Cream Sauce comes from Emeril Lagasse and is full of his signature {rich + bold} flavor. The cream and shrimp provide sweet lusciousness. And then the jalapenos and Pepper Jack cheese follow up with a kick of heat.
It’s deliciously romantic.
I realize this pasta dish may not make it to your table this Valentine’s Day, given my timing in sharing it with you, but it’s a great dish to make during any winter month. And even though the past few days have been rather balmy here in the midwest, I have a feeling we haven’t seen the last of this winter’s wrath.
Also…don’t let this recipe’s length scare you off. It’s not difficult to make. But prep is key. Have everything chopped and measured before you get started, and you’ll be just fine. This is a great dish to whip up with your honey by your side. Turn on some music, pour some wine (I really like a chilled crisp Cline Viognier with this), and make an evening of it.
(Baked shrimp mac and cheese would also be good if you’re looking for more easy shrimp recipes!)
Shrimp and Pasta in Tomato-Chile Cream Sauce
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
Nutrition Information:
I’ve made this dish several times and it’s amazing, there is a little prep work involved but well worth it!  I thought I had lost this pinned recipe and looked for an hour on Pinterest and this recipe never came up….  Luckily I found it in another one of my saved boards.
One of the best shrimp and pasta dishes I’ve made! I didn’t bother with buying or making Emeril Essence, I just used Cajun seasoning. I also substituted sharp cheddar cheese because I already had it and it still worked great. This was a good way to use up a good amount of jalapeños from my huge summer garden yield.
My honey is allergic to shellfish. Could I substitute chicken in this? It looks delish.
Absolutely!