Our favorite red-haired chef, Adrianne Calvo, is giving your everyday recipes maximum flavor! Today, she stirred up a safe seafood dish with the following:
1/4 cup kosher salt
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
2 tablespoons garlic, minced
11/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1 cup grated Pepper Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, and remaining seasoning to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
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. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.
If you want Chef Adrianne to rock your recipe, shoot a quick video and send it over to firstname.lastname@example.org!