Shrimp and Pasta in a Tomato-Chile Cream Sauce

Shrimp and Pasta in a Tomato-Chile Cream Sauce
(This is Quade's favorite I made a big batch of Essence because I cook it so much)
Ingredients

* 1/4 cup kosher salt
* 1 pound linguine
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons Essence, recipe follows
* 1 1/2 teaspoons salt
* 1 cup finely chopped yellow onion
* 1/4 cup finely chopped jalapeno
* 1 tablespoon minced garlic
* 11/2 cups heavy cream
* 1/2 teaspoon freshly ground black pepper
* 1 cup diced tomatoes
* 1/2 cup reserved pasta cooking water
* 1 cup grated Pepper Jack cheese
* 1/4 cup grated Parmesan
* 2 tablespoons chopped fresh parsley leaves
* 2 tablespoons chopped fresh basil leaves

Directions

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 a 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 Essence 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 Essence, 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, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to 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