EMERIL LAGASSE'S SHRIMP & PASTA

Emeril Lagasse's Shrimp & Pasta image

Provided by Hadice

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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1 lb linguine
1 1/4 lbs large shrimp, peeled and deveined
2 teaspoons creole seasoning
8 tablespoons butter
1 tablespoon garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 teaspoon salt, plus more for the pasta water
1/8 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
1/4 cup green onion top, chopped
2 tablespoons fresh parsley, chopped

Steps:

Bring a large pot of salted water to a boil and cook the linguine per box instructions.
While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
Serve hot.