Emeril Lagasse's Shrimp & Pasta

Total Time: 20 mins Preparation Time: 8 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 bring a large pot of salted water to a boil and cook the linguine per box instructions.
• 2 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.
• 3 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.
• 4 remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
• 5 serve hot.