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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
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.
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