Emeril Lagasse's Shrimp & Pasta

Ingredients

• 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

Directions

1. 1

   Bring a large pot of salted water to a boil and cook the linguine per box instructions.

2. 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. 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. 4

   Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.

5. 5

   Serve hot.