Bayou Chicken or Shrimp Pasta.

I got this recipe from Emeril at Food Network. I substituted shrimp for chicken when I made it this time, but I have also made it with chicken and it is fabulous either way!!

The recipe calls for 1 T finely chopped habanero pepper. I only used one habanero(~1 t chopped) since I was making it for the kiddos. If you like it hot, add the full tablespoon. Ours was not hot at all. The first time I made this I used 2 habaneros with seeds and ribs and it was HOT. Anyway you make it...hot of mild, chicken or shrimp...this pasta dish is YUMMY!!

Bayou Chicken or Shrimp Pasta

Ingredients:

• 1 pound linguine (I used Farfalle(bow tie) pasta)
• 1/4 cup kosher salt
• 2 T unsalted butter
• 1 T olive oil
• 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces or equal amount shrimp
• 2 T Essence, recipe below
• 1 1/2 t salt
• 1 cup finely chopped yellow onion
• 1 T finely chopped habanero pepper
• 1 T minced garlic
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water
• 1/2 cup chopped green onion tops (I didn't use)
• 1/4 cup grated Parmesan
• 2 T chopped fresh parsley leaves (I didn't use)
  

Directions: Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the pasta in the pot and stir until the water returns to a boil. Cook the pasta until al dente.

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 chicken or shrimp with 1 T of the Essence and 1/2 t of the salt and add to the saute pan. Sear the chicken/shrimp until well browned/pink(shrimp) on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4-5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 T of the Essence, remaining 1 t of salt, and the chicken/shrimp to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. add the tomatoes, pasta and the reserved cooking water to the pan and cook tossing to incorporate for 3-5 minutes. Remove pan from heat and add the green onions, Parmesan and parsley and toss to blend(I added extra tomatoes here). Serve immediately.

ESSENCE:

2 1/2 T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T cayenne

1 T dried oregano

1 T dried Thyme