CHILI SHRIMP PASTA RECIPES

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EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM ...



Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream ... image

I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup kosher salt
1 lb linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
2 tablespoons creole seasoning
1 1/2 teaspoons salt
1 cup finely chopped onion
1/4 cup jalapeno, finely chopped
1 tablespoon garlic, minced
1 1/2 cups heavy cream
1/2 teaspoon fresh ground black pepper
1 cup diced tomato
1/2 cup reserved pasta cooking water
1 cup monterey jack pepper cheese, grated
1/4 cup parmesan cheese, grated
2 tablespoons basil leaves, chopped

Steps:

  • 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 and 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 creole seasoning 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 creole 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, 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 and basil and toss to blend. Serve immediately.

Nutrition Facts : Calories 703.2, FatContent 37, SaturatedFatContent 21.1, CholesterolContent 207.6, SodiumContent 5921.9, CarbohydrateContent 63.9, FiberContent 3.5, SugarContent 4.3, ProteinContent 28.4

SPICY CHILE-GARLIC SHRIMP PASTA RECIPE - TABLESPOON.COM



Spicy Chile-Garlic Shrimp Pasta Recipe - Tablespoon.com image

Provided by Tablespoon Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 3

Number Of Ingredients 9

1 tablespoon olive oil
1/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, cut in half lengthwise
3 green onions, sliced diagonally, white and green parts separated
2 teaspoons chili garlic sauce
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup water
4 oz uncooked spaghetti, broken in half
2 cups lightly packed baby greens (such as spinach, kale or chard)
2 teaspoons lemon juice

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add shrimp; cook 2 to 3 minutes, stirring frequently, until pink. Remove shrimp from pan to small bowl. Cover to keep warm; set aside.
  • Add white parts of green onion and chili garlic sauce to skillet; cook 30 seconds. Add tomatoes and water; increase heat to high. Heat to boiling. Add spaghetti; return to boiling, stirring constantly to prevent noodles from sticking together. Reduce heat to low. Cook, stirring frequently, 13 to 15 minutes or until pasta is tender. Stir in shrimp and baby greens; cook about 30 seconds or until shrimp is heated through and greens are slightly wilted.
  • Remove from heat; stir in lemon juice. Top with remaining green onion.

Nutrition Facts : Calories 320 , CarbohydrateContent 50 g, CholesterolContent 60 mg, FatContent 1 , FiberContent 5 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 3 g, TransFatContent 0 g

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