Rick's Bayou Shrimp Pasta

This is my interpretation of Emeril's Bayou Chicken Pasta.


1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 pounds of large shrimp
2 tablespoons Emeril's Essence
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to boil with 2-pounds of shrimp. When the water boils, turn the heat off and let the shrimp cook for five minutes. Then cool the shrimp and peel off the tails.

When the shrimp are cooling, 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 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 for about five minutes.

Remove from the pan and set aside. Add the onions and habaneros 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 Emeril's Essence, remaining 1 teaspoon of salt, and the shrimp to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

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 green onions, Parmesan and parsley and toss to blend.

Serve immediately.