Shrimp Linguine in Pesto Cream Sauce
This pasta combines a delicious pesto with cream to create one of the best pastas around. Add Emeril's Essence and BAM!, you're certainly in for a treat.
Equipment
- Pasta Pot
- Stovetop
- 12 Inch Sauté Pan
Ingredients
- 1 lb Linguine
- ¼ C Salt
- 2 Tbsp Unsalted Butter
- 1 ½ lb Large Shrimp
- 2 Tbsp Essence
- 1 Tsp Salt Divided
- 1 C Yellow Onion Minced
- 1 Tbsp Garlic Minced
- 1 ¼ C Heavy Cream
- ½ C Pesto
- ½ C Reserved Pasta Water
- 2 Tbsp Parsley Chopped
- ¼ C Grated Parmesan Cheese
Essence (Yields ⅓ Cup)
- 1 ¼ Tbsp Paprika
- ½ Tbsp Salt
- 1 Tbsp Garlic Powder
- ½ Tbsp Black Pepper
- ½ Tbsp Onion Powder
- ½ Tbsp Cayenne Pepper
- ½ Tbsp Dried Oregano
- ½ Tbsp Dried Thyme
Instructions
- Cook pasta to al dente, according to package directions.
- Add butter and olive oil to skillet at medium-hight heat. Season shrimp with 1 tablespoon essence and ½ teaspoon salt, add shrimp to pan. Sear until pink, about 1 minute, then turn over and cook for one more minute. Remove shrimp from pan and set aside. Add onions and sauté until softened and lightly caramelized. Add garlic to pan and sauté until fragrant. Add cream, pesto, remaining tablespoon of essence, and remaining teaspoon of salt and bring to a boil.
- Cook sauce until cream is reduced by half, about 2 minutes. Return shrimp, pasta, and reserved pasta water and cook, tossing for 3-5 minutes. Remove pan from heat. Serve with parsley and parmesan cheese and toss to blend.
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