1. Set a large 1-gallon stock pot of water to a boil and add the kosher salt. 2. Place the linguine in the pot and stir the pot until the water returns to a boil. 3. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. 4. Drain a reserve 1/2 cup pasta water. 5. While the pasta cooks, prepare the sauce. 6. Set a 12-inch saute pan over medium-high heat. 7. Add the butter and olive oil to the pan. 8. 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. 9. Sear the shrimp until well browned on both sides, about 2 minutes. 10. Remove from the pan and set aside. 11. Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. 12. Add the garlic to the pan and saute until fragrant, about 30 seconds. 13. 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. 14. Cook the sauce until the cream is reduced by half, about 2 minutes. 15. 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. 16. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. 17. Serve immediately & enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
