Saturday, April 2, 2011

Shrimp with Linguine in a Pesto Cream Sauce

  • 1 pound linguine
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons Essence, divided, recipe follows
  • 1 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups heavy cream
  • 1/2 cup pesto
  • 1/2 cup reserved pasta cooking water
  • 2 tablespoons chopped parsley leaves
  • 1/4 cup grated Parmesan

Directions

Cook the pasta until tender but al dente. Melt the butter and olive oil in a 12 inch frying pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and add the shrimp to the pan. Cook the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until 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, pesto, remaining tablespoon of Essence, and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, 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 parsley and parmesan cheese and toss to blend. Serve immediately.



Recipe courtesy Emeril Lagasse, 2006

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