For the Seasoning: Combine all ingredients thoroughly. Store in an empty spice bottle or similar container for future use. I always have a few empty spice bottles on hand, for just this sort of thing. (Yield: ⅔ cup)

Set a large 1-gallon stock pot of water to a boil. Add the kosher salt and then the linguine to the pot. Return to a boil and stir the noodles to separate. Cook the pasta until al dente, about 10 to 12 minutes. Reserve ½ cup of the pasta water and set aside. Drain the pasta.

While the pasta is cooking, start preparing the shrimp and sauce. Set a large deep saute pan over medium-high heat. Add the butter and 1 tablespoon of the olive oil. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence seasoning, plus ¼ teaspoon of the salt. Add the shrimp to the pan and sear until nicely browned on both sides. This should take just a couple minutes. Remove the shrimp from the pan and set aside.

Turn heat down to medium and add the remaining tablespoon of olive oil. Once the oil is shimmering, add the onions and jalapenos to the pan and saute until the onions are softened, translucent, and slightly caramelized. This should take about 4 or 5 minutes. Add the garlic to the pan and saute for 1 minute. Add the cream, remaining 1 tablespoon of Essence seasoning, remaining 1-¼ teaspoons of the salt, and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half. This should take about 2 minutes.

Return the shrimp to the pan. Add the linguine, tomatoes, 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. Toss to blend. Serve immediately.