A spicy shrimp linguine that’s easy to make with a sauce inspired by chef Emeril.
extra-virgin olive oil
frozen shelled and deveined large or extra-large shrimp (thawed)
Emeril's® Original Essence (divided)
small onion (chopped)
1 14 oz. can
diced tomatoes (undrained)
1 8 oz. can
spaghetti (cooked according to package directions)
In a 4-qt saucepot over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon 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 saucepot; 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.