Emeril Lagasse’s Shrimp & Pasta with Garlic, Lemon, Crushed Red Pepper & Green Onions

1 pound linguine
11/4 pounds large shrimp, peeled and deveined
2 teaspoons Creole Seasoning (see recipe)
8 tablespoons (1 stick) unsalted butter
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt, plus more for the pasta water
1/8 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper
1/4 cup chopped green onion tops
2 tablespoons chopped fresh parsley

Prep time: 8 minutes Cook time: 12 minutes total: 20 minutes
4 to 6 servings

1. Bring a large pot of salted water to a boil and cook the linguine until al dente, about 9 minutes.

2. While the pasta is cooking, toss the shrimp with the Essence in a medium bowl. Place 4 tablespoons of the butter in a 14- inch 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 the 1 /2 teaspoon salt and the black pepper.

3. Drain the pasta in a colander, 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 is heated through and the pasta is well coated, about 1 minute.

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

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.