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Emeril Lagasse's Shrimp & Pasta Recipe

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This recipe for Emeril Lagasse's Shrimp & Pasta is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb. linguine
1 1/4lbs. shrimp, peeled and deveined
2 tsp. Emeril's Essence seasoning
6 tbsp butter
1 tbsp minced garlic
1/2 c. white cooking wine
1/4 c. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. crushed red pepper
1/4 c. green onion tops
2 tbsp. chopped fresh parsley (I just use dried)
Directions:
Directions:
Cook linguine until al dente, about 9 minutes. While pasta is cooking, toss the shrimp with the Essence in a medium bowl. Place 4 tbsp. butter in skillet and set over high heat. Add the shrimp, spreading evenly in one layer. Cook for 2 minutes then flip. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter, and cook for 2 minutes. Season with salt and pepper.
Drain pasta and reserve 1/2 c. of the cooking water. Add the pasta, reserved water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything is heated through and the pasta is well coated. Top with parsley and serve hot.
Personal Notes:
Personal Notes:
Easy recipe to make on the fly, and only takes about fifteen minutes. The Essence seasoning and crushed red pepper give this dish a real kick!

 

 

 

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