Love is: making a seafood dish for your husband when you don’t like seafood. I sort of picked around at it, but most of it stayed in the bowl. The ingredient list looks a bit much at first, but most things you have in your fridge and pantry. Emeril used a seasoning called Essence in the dish, which is just a mix of spices (and included below). I made a half of a batch of it since I didn’t know if I’d make the dish or not. Also, I halved the pasta recipe, typical.

Shrimp and Pasta with Tomato-Chile Sauce (serves 2-3)
Ingredients:

1 lb linguine
2 Tbs unsalted butter
1 Tbs olive oil
1 lb large shrimp, peeled and deveined
2 Tbs Essence, recipe below
1 1/2 tsp salt
1 cup onion, finely diced
1/4 cup jalapeno, finely diced
1 Tbs minced garlic
1 1/2 cups heavy cream
1/2 tsp pepper
1 cup tomatoes, seeded and diced
1/2 cup reserved pasta water
1 cup pepperjack cheese, grated
1/4 cup Parmesan, grated

Start by cooking the pasta in a large pot. It should take about 12 minutes.

Meanwhile in a shallow but large pot, heat butter and olive oil over medium high heat. Add shrimp and season with Essence and salt. Cook for about 2 minutes per side, until seared and cooked. Remove shrimp from the pot. Add onion and jalapenos to the pot and saute for 4-5 minutes. Add garlic and let cook until fragrant, roughly 30 seconds. Add heavy cream and bring sauce to a boil. Let cook until sauce reduces by half, about 5 minutes.

Strain pasta and reserve 1/2 cup of water.

Add linguine, pasta water, tomatoes, pepper, and shrimp. Cook for 4-5 minutes. Remove from heat and add cheeses. Serve hot.

Essence
2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme