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Shrimp and Pasta in A Tomato-Chile Cream Sauce Recipe

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This recipe for Shrimp and Pasta in A Tomato-Chile Cream Sauce is from Jan Grzedzicki's Favorite Recipes, 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:  
1 spaghetti squash cooked (run fork through and toss in casserole dish)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons Emeril Lagasse's Essence or Creole Seasoning
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno or pablano
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1/2 cup reserved pasta cooking water or white wine
1 cup grated Colby Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Directions:
Directions:
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 peppers 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, the tomatoes 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 the reserved cooking water or wine 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. Pour over spaghetti squash and toss lightly. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I added approximately 1-1/2 cups cooked fine egg noodle to the squash.
Used milk with 1 Tbsp. butter instead of cream

 

 

 

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