1 lb linguine, cooked according to package directions
Directions
In a 4-quart saucepan over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon Emeril’s Original Essence until shrimp turn pink, about 3 minutes.
With slotted spoon, remove shrimp to plate.
Reduce heat to medium-low.
Stir onion into oil remaining in saucepan; cover and cook 10 minutes, stirring once or twice, until onion is tender.
Stir in tomatoes with juice, tomato sauce and remaining tablespoon Essence; heat to boiling.
Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally.
Stir in shrimp; heat through.
Spoon hot linguine onto plates; top with sauce. Makes 4 to 6 main-dish servings.